Tuna Fish Scallop Recipe

Name: Tuna Fish Scallop
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. carrots, cubed; 1/2 c. chopped onion; 1 can peas; 1 1/2 c. cubed potatoes; 1 small can tuna (6 1/2 oz.); 4 Tbsp. flour; 2 Tbsp. butter/oleo; 2 c. milk; 1 tsp. salt; 1 Tbsp. lemon juice

Servings: persons

1
Boil carrots and onion together in liquid from peas.
2
After 10 minutes, add cubed potatoes.
3
Boil until tender.
4
Make white sauce of flour, butter, milk, salt and lemon juice.
5
Cook in double boiler for 15 minutes.
6
If any juice is left in vegetables, substitute for part of milk.
7
Add drained peas to other vegetables.
8
Break fish into small pieces and mix in white sauce. In buttered dish, layer vegetables, sauce and repeat.
9
Cover with buttered bread crumbs.
10
Bake at 350u00b0 until brown on top.

396

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 c. carrots, cubed, 1/2 c. chopped onion, 1 can peas, 1 1/2 c. cubed potatoes, and more.

Yes, Tuna Fish Scallop falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tuna Fish Scallop

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