Tuna And Egg Scramble

Tuna and egg scramble.
  • 1 can (6-1/2 or 7 ounces) tuna
  • 1/2 cup chopped onion
  • 3 tablespoons butter or other fat, melted
  • 7 eggs, beaten
  • 1/3 cup milk
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • Dash cayenne pepper
  • Toast points
  • Chopped parsley
  1. Drain tuna. Break into large pieces.
  2. Cook onion in butter until tender.
  3. Combine eggs, milk, lemon juice, Worcestershire sauce, salt, cayenne pepper and tuna.
  4. Add to onion mixture and cook until eggs are firm, stirring occasionally.
  5. Serve on toast points.
  6. Garnish with parsley sprinkled over the top.
Serves 6.

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