2 cans of tuna (5 oz each) drained or 1 pouch of tuna (5 oz or 6.4 oz) 1 cup grated peeled potato 1 cup grated carrots 1/2 cup water (for simmering) 1/2 cup chopped green onions 1 tablespoon chopped fresh parsley 1 tablespoon chopped pimiento 1 clove garlic, minced 3 large raw eggs 1 teaspoon dried crushed thyme 1/4 teaspoon ground sage 2 tablespoons corn starch 2/3 cup shredded mozzarella or cheddar cheese
Preheat oven to 350° F. In a sauce pan steam potato and carrots over simmering water for 5 minutes or until tender. Combine tuna, steamed potato and carrots, onions, green onion, parsley, pimiento and garlic. In small bowl, stir together eggs, thyme, sage and cornstarch. Combine egg mixture with tuna vegetable mixture. Pour mixture into prepared loaf pan. Cover with foil and bake at 350° F for 20 minutes. Remove foil, sprinkle cheese on top and bake an additional 10-12 minutes.
Recipe courtesy of Bumble Bee.
Serving Size: Serves 4-6 people
Number of Servings: 6
Recipe submitted by SparkPeople user GALLUCCIGIRL.