Hot Tuna Potato Salad
|Sugar||1⁄4 Cup (4 tbs)|
|Celery seeds||1 Teaspoon|
|Egg||1 , beaten|
|Potatoes||4 Medium, cooked and cut in to chunks|
|Diced celery||3⁄4 Cup (12 tbs)|
|Onion||1 Medium, chopped|
|Canned tuna||7 Ounce, drained (1 Can)|
|Seasoned salt||To Taste|
Cook bacon until crisp.
Remove bacon and reserve 1/4 cup fat.
Add sugar, vinegar, water, and celery seeds to fat in skillet; bring to boil and simmer for 5 minutes.
Stir small amount of mixture into egg.
Put back in skillet, mix well, and remove from heat.
Pour mixture over potatoes, celery, onion, and tuna and mix well; season to taste.
Put in 1 1/2 quart casserole and crumble bacon on top.
Bake in preheated moderate oven (350° F.) for about 30 minutes.
Makes 4 to 6 servings.