Baked Deviled Tuna
|Yellow onion||1 Medium, peeled and chopped|
|Sliced mushrooms||3⁄4 Cup (12 tbs)|
|Dry mustard||2 Teaspoon|
|Chili powder||1 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.