Tuna-Olive Casserole Recipe by Ruth Paget
Serves 6
Ingredients:
-1 (7-ounce) can drained tuna in water
-1 cup breadcrumbs
-1/2 cup minced celery
-1/4 cup chopped black olives
-1 tablespoon minced onion
-1 teaspoon lemon juice
-1 teaspoon Tabasco sauce
-1/4 cup mayonnaise
-2 eggs separated
Steps:
1-Mix tuna, breadcrumbs, celery, black olives, minced onion, lemon juice, Tabasco sauce, mayonnaise, and egg yolks.
2-Beat egg whites till stiff. Blend egg whites with tuna mixture.
3-Place mixture in a 1-quart casserole and bake for 40 minutes.
(A Royal Oak, Michigan Recipe)
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
