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Baked Deviled Tuna

Thrifty.Chef's picture
  Butter/Margarine 3 Tablespoon
  Yellow onion 1 Medium, peeled and chopped
  Sliced mushrooms 3⁄4 Cup (12 tbs)
  Dry mustard 2 Teaspoon
  Chili powder 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Saltine crumbs 2 Tablespoon
  Half and half 1 Cup (16 tbs)
  Canned tuna 12 1⁄2 Ounce, drained, flaked (Or 2 Cans 7 Ounces Each)
  Worcestershire sauce 1 Teaspoon
  Cayenne pepper 1 Pinch
  Eggs 2 , lightly beaten

1. Preheat the oven to 400°F. Heat 2 tablespoons of the butter in a heavy 9- or 10-inch skillet over moderate heat. Add the onion, and cook uncovered, for 3 minutes, then add the mushrooms and cook 3 minutes longer.
2. Stir in the mustard, chili powder, salt, saltine crumbs, half-and-half, tuna, and Worcestershire sauce, and the cayenne pepper if used. Bring the mixture to a simmer and cook for 2 minutes. Remove the skillet from the heat, and stir in the eggs.
3. Spoon the mixture into 4 buttered 6-ounce (3/4 cup) individual baking dishes or custard cups. Melt the remaining tablespoon of butter and pour some over the top of each. Place the dishes on a baking sheet, and bake for 10 minutes.

Recipe Summary

Difficulty Level: 
Very Easy

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