Tuna Loaf With Egg Sauce

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	T	Minced onion
2	T	Lemon juice
1/2	t	Pepper
1	c	Sour cream or yogurt
		non-fat works well
4		Eggs, hard boiled
4	T	Oil
4	T	Flour
1/4	t	Pepper
2	c	Milk, skim or whole
1	c	Sour cream or yogurt
		Dill or parsley

INSTRUCTIONS

Source: I've had this for years, don't know where it originated from.
Loaf    Preheat oven to 350 degrees.    In a large bowl combine all
loaf ingredients, mix well (will be very  moist).    Spread into
GREASED loaf pans (I usually use 1 - 9" x 5" and a mini)    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  <Gwithnel@cris.com> on Jan 28, 1997.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 4180 Calories From Fat: 1128 Total Fat: 126.9g Cholesterol: 1144.1mg Sodium: 6240.7mg Potassium: 3896.4mg Carbohydrates: 463.1g Fiber: 27.6g Sugar: 57.4g Protein: 278.9g