The Cook’s Corner

LUNAR TUNA SCRAMBLE

Staff Report
February 27, 2008 at 11:57 am  | Mobile Reader | Pring this storyPrint 

The Cook’s Corner
Photo and recipe provided by Family Features
Whip up a new dish for your family with the Herald-Guide’s Recipe of the Week.

Ingredients:

6 ounces (canned in water or pouched) chunk light or chunk white tuna

1 medium tomato

3 tablespoons milk

6 eggs

Nonstick vegetable cooking spray

2 slices (about 2 ounces) Swiss cheese

Directions:

1. Preheat broiler. Drain canned tuna until all liquid is removed.

2. Place tuna in a bowl; flake into small pieces with a fork.

3. Cut tomato into quarters; scrape with a small spoon to remove seeds and soft pulp.

4. Chop into 1/2-inch pieces. Whisk milk into eggs in a medium bowl.

5. Stir in flaked tuna and chopped tomato.

6. Spray a 9-inch microwave-safe pie plate or shallow casserole with nonstick cooking spray.

7. Pour in egg mixture; cover with plastic or lid, microwave on high for 90 seconds.

8. Carefully remove plastic, stir the egg mixture with a fork.

9. Re-cover, continue to microwave on high for 3 to 3 1/2 minutes longer, stirring after each minute, until eggs are no longer runny and just barely firm.

10. Arrange cheese slices over eggs.

11. Place 4 to 5 inches beneath broiler for 30 to 40 seconds, or until cheese is melted.

Got a great recipe? Email heatherb@heraldguide.com.




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