Approximately 2 1/2 cups
This recipe is for one of those nights when you counted on fresh fish all day, but for some reason they just weren’t biting.
• 1 6 1/2-ounce can tuna and its oil
• 1/4 cup milk powder
• 2 tablespoons whole wheat flour
• 1 tablespoon parsley flakes
• 1/4 teaspoon salt
• 1/8 teaspoon dill weed
• dash cayenne or black pepper
• 1 cup water
Drain oil from tuna into cold frying pan (should equal 2 tablespoons). Add dry ingredients and mix well. Stir water in slowly and bring to a boil. Add tuna and stir until thick. Serve hot over grains, noodles, patties, or even broken pieces of bread or toast. This recipe can serve four with one can of tuna by doubling everything else.