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)
  1. Drain tuna. Break into large pieces.
  2. Dissolve bouillon cube in boiling water. Cool.
  3. Cook onion and celery in butter until tender.
  4. Add bean sprouts, eggs, salt, pepper and tuna.
  5. Shape into 12 cakes.
  6. Place cakes in a heavy frying pan which contains about 1/8-inch of fat, hot but not smoking.
  7. Fry at moderate heat.
  8. When cakes are brown on one side, turn carefully and brown the other side.
  9. Cooking time approximately 3 to 5 minutes.
  10. Drain on absorbent paper. Keep warm.
  11. Remove excess fat from pan.
  12. Combine cornstarch, soy sauce, and bouillon to make a thin paste.
  13. Pour into pan and cook until thick and smooth, stirring constantly.
  14. Pour over cakes.
  15. Garnish with sesame seeds sprinkled over the top.
Serves 6.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages