Savory salmon-tuna loaf

6 Servings

Ingredients

Quantity Ingredient
7 ounces Tuna in water
14 ounces Salmon; canned, drained
3 tablespoons Dry onion; chopped
1½ cup Bread crumbs
3 Egg Beaters® 99% egg substitute
1 cup Skim milk
2 tablespoons Fresh parsley; chopped
1 teaspoon Worcestershire sauce
2 tablespoons Lemon juice

Directions

Preheat oven 350. Grease 8½ x 4 ½ x 2 ½ loaf pan.

Drain tuna and salmon, removing skin and bones.

Saute onion until tender. Stir in bread crumbs. Remove from heat.

In med. bowl, beat eggs slightly. Stir in milk, parsley, Worchestershire, and bread crum mixture. Fold in tuna, salmon, lemon until well blended. Put in pan. Bake 45 min. or until knife inserted in center comes out clean.

NOTES : Does not reheat in microwave. You have to reheat in oven.

Posted to MC-Recipe Digest V1 #949 by Vickie <pvreg@...> on Dec 08, 1997

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