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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This gives tuna a whole new taste! Comes from my mothers favorite cookbook by Jackie Olden. The original recipe served 8-10, so I've down sized it a bit. Ingredients:
1/2 cup onion (chopped) |
1 tablespoon olive oil |
2 (5 ounce) cans tuna (drained, we like solid white albacore) |
1 egg (beaten) |
1/4 cup milk |
3 ounces tortilla chips |
1 1/2 cups monterey jack cheese (shredded) |
1/2 cup sour cream |
1 (16 ounce) can stewed tomatoes |
1 1/2 teaspoons chili powder |
salt and pepper |
parsley, and black olives for garnish |
Directions:
1. Saute onions in oil, cook until transparent.
2. In a large bowl combine drained tuna,onions, tomatoes, chili powder, salt, pepper, eggs and milk, blend.
3. Place half of the chips in the botttom of a 2 quart dish, top with half of the cheese, then half the tuna mixture, repeat layers.
4. Spread sour cream on top, cook 25-30 minutes in a preheated 350 degree oven until hot and bubbly.
5. Garnish with parsley and olives.
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