Tuna Casserole

 

• 

• Cooking and Prep: 1 h 15 m
• Serves: 6
• Contains:

READ MORE

Ingredients (11)

Main ingredients

• 2 tablespoons oil

• 2 stalks celery, chopped

• 1 medium onion, minced

• 2 (7-oz.) cans Gefen Tuna, flaked

  X

  

  Gefen Chunk Light Tuna

• 3/4 cup quick oats, uncooked (use gluten-free if needed)

• 3/4 teaspoon salt

• 1/4 teaspoon pepper

• 3 eggs, separated

• 3/4 cup water

• 3 tablespoons lemon juice

Sommelier Suggests

• Psagot Rosé

  X

  

  Psagot Rosé

Save To Recipe Box Select All IngredientsDeselect All Save To Shopping List

Start Cooking

For the Casserole

1. Preheat oven to 350 degrees Fahrenheit. Grease an 8- x 8-inch pan.

2. Heat a 10-inch greased skillet over medium heat. Sauté celery and onion in oil until tender, stirring occasionally.

3. In a large bowl, finely flake tuna with fork. Add celery and all remaining ingredients. Mix until well blended.

4. In a small bowl, with mixer at high speed, beat egg whites until stiff peaks form.

5. Fold egg whites into tuna mixture. Pour tuna mixture into pan.

6. Bake for 50 minutes to one hour or until done.

Credit

Styling and Photography by Sarah Braun