Tuna Foo Yung
Tuna foo yung.
- 1 can (6-1/2 or 7 ounces) tuna
- 1 chicken bouillon cube
- 1 cup boiling water
- 1/2 cup chopped onion
- 1 cup diced celery
- 1/4 cup butter or other fat, melted
- 1 can (16 ounces) bean sprouts, drained
- 6 eggs, beaten
- 1/2 teaspoon salt
- Dash pepper
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame seeds (optional)
- Drain tuna. Break into large pieces.
- Dissolve bouillon cube in boiling water. Cool.
- Cook onion and celery in butter until tender.
- Add bean sprouts, eggs, salt, pepper and tuna.
- Shape into 12 cakes.
- Place cakes in a heavy frying pan which contains about 1/8-inch of fat, hot but not smoking.
- Fry at moderate heat.
- When cakes are brown on one side, turn carefully and brown the other side.
- Cooking time approximately 3 to 5 minutes.
- Drain on absorbent paper. Keep warm.
- Remove excess fat from pan.
- Combine cornstarch, soy sauce, and bouillon to make a thin paste.
- Pour into pan and cook until thick and smooth, stirring constantly.
- Pour over cakes.
- Garnish with sesame seeds sprinkled over the top.