Name: Tuna Loaf with Egg Sauce
Ingredients: 24 oz Canned tuna, drained (up to 26); 4 c (about 8 slices) fine bread crumbs; 1/2 c Cornmeal; 1/2 c Flour; 1/2 c Matza meal; 4 tb Minced onion; 2 tb Lemon juice; 1/2 ts Pepper; 1 c Sour cream or yogurt (non-fat works well); 4 Eggs, hard boiled; 4 tb Oil; 4 tb Flour; 1/4 ts Pepper; 2 c Milk (skim or whole); 1 c Sour cream or yogurt; Dill or parsley

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CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Jewish		1	Servings

INGREDIENTS

24	oz	Canned tuna, drained (up to 26)
4	c	(about 8 slices) fine bread crumbs
1/2	c	Cornmeal
1/2	c	Flour
1/2	c	Matza meal
4	tb	Minced onion
2	tb	Lemon juice
1/2	ts	Pepper
1	c	Sour cream or yogurt (non-fat works well)
4		Eggs, hard boiled
4	tb	Oil
4	tb	Flour
1/4	ts	Pepper
2	c	Milk (skim or whole)
1	c	Sour cream or yogurt
		Dill or parsley

INSTRUCTIONS

LOAF
SAUCE
Source: I've had this for years, don't know where it originated from.
Loaf:
1. Preheat oven to 350 degrees.
2. In a large bowl combine all loaf ingredients, mix well (will be very
moist).
3. Spread into GREASED loaf pans (I usually use 1 - 9" x 5" and a mini)
4. Bake 45 minutes, until knife comes out clean. (can remain in turned off
or low temperature oven for quite a while to keep warm)
Sauce:
5. Shell eggs and cut into thin wedge; discard yolks, if desired.
6. In a saucepan, over medium heat combine oil, flour and pepper, until
blended.
7. Gradually add milk and continue cooking until thick and smooth; stirring
constantly.
8. Turn heat to lowest possible. Gently stir in eggs and sour cream/yogurt.
9. Stir in dill or parsley to taste.
To serve:
10. Invert loaves on platter and pour half of sauce over loaves. Put rest
of sauce in gravy dish to serve. Garnish with parsley for pretty
presentation. Serve immediately.
NOTE: If perferred 2 - 1 lb. cans of salmon, bones removed and drained, can
be substituted for tuna.
Posted to JEWISH-FOOD digest V97 #033 by Michele & Geoffrey Withnell
<[email protected]> on Jan 28, 1997.

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