Tangy Topped Tuna Bake Recipe

Name: Tangy Topped Tuna Bake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Ingredients: 75 mL (1/3 cup) sour cream; 125 mL (1/2 cup) 2% milk; 3 eggs separated; 500 mL (2 cups) Rice Krispies* cereal; 3 cans (170 g) flaked white tuna; 50 mL (1/4 cup) each: finely chopped onion and celery; 30 mL (2 tbsp) chopped fresh parsley; 15 mL (1 tbsp) lemon juice; 2 mL (1/2 tsp) salt; 0.5 mL (1/8 tsp) pepper; 250 mL (1 cup) mayonnaise; 15 mL (1 tbsp) deli or grainy mustard

Ingredients

75 mL (1/3 cup) sour cream
125 mL (1/2 cup) 2% milk
3 eggs separated
500 mL (2 cups) Rice Krispies* cereal
3 cans (170 g) flaked white tuna
50 mL (1/4 cup) each: finely chopped onion and celery
30 mL (2 tbsp) chopped fresh parsley
15 mL (1 tbsp) lemon juice
2 mL (1/2 tsp) salt
0.5 mL (1/8 tsp) pepper
250 mL (1 cup) mayonnaise
15 mL (1 tbsp) deli or grainy mustard

	PREP TIME 20m	COOK TIME 35m	TOTAL TIME 55m
YIELD 6 servings

Instructions

In large bowl, mix together sour cream, milk and egg yolks.
Place 2 of the egg whites in small, deep mixing bowl; reserve remaining egg white, covered in small bowl.
To sour cream mixture add cereal, tuna, onion, celery, 1 tbsp (15 mL) of the parsley, lemon juice, salt and pepper.
Beat the 2 egg whites with electric mixer until stiff but not dry; fold into tuna mixture.
Spread in 25 x 15 x 5 cm (10 x 6 x 2-inch) baking pan or 1.5 L/6 cup casserole.
Bake at 190°C (375°F) about 30 minutes or until knife inserted in centre comes out clean.
In small bowl, mix together mayonnaise and mustard; cover and set aside.
About 5 minutes before tuna bake is done, beat remaining egg white until stiff but not dry and fold into mayonnaise mixture.
Spread over hot tuna and return to oven.
Bake 5 minutes longer or until topping is set. Sprinkle with remaining parsley. Cut into squares and serve immediately.