| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Eggs |
|
Fish |
1 |
Servings |
INGREDIENTS
| 5 |
tb |
Bread crumbs |
| 10 |
tb |
Chicken broth |
| 6 |
tb |
Dry white wine |
| 6 1/2 |
oz |
Albacore Tuna; water packed, Drained and flaked |
| 1 |
|
Hardboiled egg; finely Chopped |
| 1 |
|
Egg; lightly beaten |
| 3 |
tb |
Minced parsley |
|
|
Salt |
|
|
Freshly ground pepper |
|
|
Flour; for dusting |
| 2 |
tb |
Olive oil |
INSTRUCTIONS
In a bowl, moisten the bread crumbs with 3 T of chicken broth and 1
tablespoon of the wine. Mix in the flaked tuna, hard boiled egg, beaten
egg, parsley, garlic, salt, and pepper. Form the tuna mixture into 1 1/2
inch balls and dust with flour. Heat the oil in a skillet and brown the
tuna balls on all sides. Add the remaining five tablespoons of wine, the
remaining 7 tablespoons of chicken broth and salt. Cover and simmer for 30
mins. (the tuna balls seem to absorb a lot of liquid during cooking, so
add more chicken broth if necessary) May be prepared ahead.
We cooked this recipe and found it to be wonderfull. Very light and very
tasty. The kids even loved it.
Date: Sat, 22 Jun 1996 16:40:17 -0700
From: tsdei@northcoast.com
MM-Recipes Digest V3 #175
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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