Scrambled Eggs with Tuna Patties by Rhonda Lauret Parkinson

¾ cup leftover tuna sauce from Creamy Pasta with Béchamel Sauce

¼ cup crushed soda crackers

½ teaspoon prepared horseradish

2 teaspoons vegetable oil

1 recipe Perfect Scrambled Eggs (page 15), optional

1 tablespoon (or to taste) tartar sauce

Using your hands, mix together the tuna sauce, crushed crackers, and horseradish. Form the mixture into patties roughly the size of large golf balls, and flatten with the palm of your hand.
Heat the oil in a frying pan. Cook the tuna patties over medium heat until browned on the bottom, about 3 to 4 minutes. Turn over and cook the other side for another 3 to 4 minutes. Remove the patties from the frying pan and set aside.
Clean out the frying pan and prepare the Perfect Scrambled Eggs. Serve the eggs and tuna patties together, with the tartar sauce on the side for the tuna patties.

Serves 4

Don't feel like scrambled eggs? Basic Peas (page 128) or steamed vegetables also make a good accompaniment to the tuna patties.