Tuna Loaf Recipe

This tuna loaf is a great way to get the Omega 3's into your kids because they won't know it has tuna unless you tell them. It just doesn't have a fishy, tuna taste the way some tuna recipes do.

-3 Tablespoons butter
-2 Tablespoons onion, finely chopped
-1/4 cup flour
-1 cup milk
-2 - 5 ounce cans of tuna packed in water
-1 egg, beaten
-1 teaspoon mustard
-1 3/4 cup cornflakes, crushed (I have been known to use up stale cereal with this recipe-any wheat or rice cereal without sugar will work and no one seemed to notice)
-salt/pepper to taste

Melt the butter in a kettle, add onion and saute for a minute or so, until soft. Add flour and mix well-should have a paste consistency. Add milk slowly, a little at a time while you blend it into the flour mixture over a really low heat. The flour causes the milk to thicken and create a cream sauce. I use a spatula to blend the flour and milk. If you pour the milk to fast, you will get lumps. It doesn't completely ruin the dish but you will get little lumps of flour when you're eating it. Drain the tuna and flake it into your cream sauce with a fork. Add the egg, mustard, cornflakes and salt and pepper. Put in a glass baking dish and crumble a few more cornflakes on top. Bake at 350 degrees for 30-45 minutes. It is done when you can stick a toothpick into the center and it comes out clean.