Tuna Saltine Loaf With Cucumber Sauce Recipe

Summary

Preparation Time45 MinCooking Time1 Hr 35 Min
Ready In2 Hr 20 MinDifficulty LevelEasy
Health IndexAverageServings16
MethodDish
Main IngredientInterest Group

Ingredients

 Eggs2 Small
 Milk1 1⁄2 Cup (24 tbs)
 Saltine crackers1 Cup (16 tbs), finely crushed
 Canned tuna6 Ounce, drained and flaked (1 Can)
 Celery1 1⁄2 Cup (24 tbs), chopped
 Onion1⁄8 Cup (2 tbs), grated
 Salt4 Teaspoon (1 Teaspoon Plus 1 Tablespoon)
 Cucumbers3 Medium, peeled, seeded, and coarsely chopped
 Butter/Margarine1⁄4 Cup (4 tbs)
 All-purpose flour1⁄4 Cup (4 tbs)
 Lemon peel1 , grated
 Lemon juice1 Teaspoon
 Egg yolks1 Teaspoon
 Dill/Parsley1 Tablespoon, chopped (As Needed)
 Egg yolks1

Nutrition Facts

Serving size

Calories 147 Calories from Fat 58

% Daily Value*

Total Fat 7 g10.1%

Saturated Fat 2.7 g13.3%

Trans Fat 0 g

Cholesterol 47.1 mg

Sodium 748.5 mg31.2%

Total Carbohydrates 14 g4.8%

Dietary Fiber 0.48 g1.9%

Sugars 1.9 g

Protein 8 g15.2%

Vitamin A 6.2% Vitamin C 5%

Calcium 4.3% Iron 8%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Preheat oven to 350°F.
2) Grease two 9 x 5-inch loaf pans.

MAKING
3) In a large bowl, lightly beat eggs.
4) Stream in the milk and crackers and allow to stand for 5 minutes, stirring occasionally.
5) Mix in tuna, celery, onion, and 1 teaspoon salt.
6) Transfer the tuna mixture equally into pans.
7) Bake for 1 hour until knife inserted in center comes out almost clean.
8) In a saucepan, cook the cucumbers in 3 cups of water for 5 minutes until tender-crisp.
9) Pour off the cooking liquid and, reserve.
10) Pour in enough water to liquid to make 5 1/4 cups.
11) In a Dutch oven, heat butter and stir in flour over medium heat.
12) Slowly stir in the reserved liquid and cook, stirring constantly until mixture is thickened.
13) Mix in 1 tablespoon salt, lemon peel, juice, and cucumber, cook, stirring, until just boiling.

FINALIZING
14) In a small bowl, lightly beat egg yolks with a fork.
15) Whisk in small amount of hot cucumber mixture.
16) Stream the egg mixture slowly back into sauce, stirring rapidly to prevent lumping.
17) Simmer gently and stir until thickened, but do not boil.
18) Place the loaf pans over cooling racks for 15 minutes.
19) Using spatula, loosen the edges of loaves and invert onto warm platters.

SERVING
20) Slice each loaf into 8 slices.
21) Top with 1/3 cup sauce over each serving.
22) Sprinkle with dill or parsley and serve hot.
Quantcast