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.

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