| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Dairy | Fish | 4 | Servings | |
INGREDIENTS
| 2/3 | c | Mayonnaise |
| 1/4 | c | Lemon juice |
| 2 | tb | Onion; finely minced |
| 2 | ts | Worcestershire sauce |
| 2 | ts | Dijon mustard |
| 2 | ts | Salt |
| 1/2 | ts | Black pepper |
| 14 | oz | Tuna in water; drained |
| 2 | c | Soft bread crumbs |
| 4 | Eggs; hard-boiled, chopped | |
| 6 | tb | Corn flake crumbs |
| 2 | tb | Parmesan cheese; freshly grated |
| 3 | tb | Butter; melted |
INSTRUCTIONS
TUNA TOPPING TUNA: In medium bowl, combine first 7 ingredients. Add remaining ingredients and toss lightly to combine. Spoon evenly into individual baking dishes. Sprinkle topping over tuna mixture. Run under broiler, six inches from heat, until crumb mixture browns (about 5 minutes). Garnish with parsley and lemon slices and serve immediately. TOPPING: Toss all ingredients together until well mixed. Serving Ideas : Cucumber in Sour Cream NOTES : This is perfect for brunch. Make Corn Flake Crisps for dessert with the leftover cereal. Recipe by: McCall's Cookbook Collection - Fish 'N' Fowl Cookbook Posted to TNT Recipes Digest by "Barbara Zack" <bzack@leading.net> on May 8, 1998
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