I didn't really understand this recipe. For example, I didn't see the point of baking it in the oven -- the eggs are precooked, the tuna is canned, etc. Why bake at 350?
I also think more effort should be made to thicken the sauce -- 2 cups of milk heated and stirred for 3 minutes gives 3 cups of hot milk. The end result is a very hot, runny and fairly colorless liquid soup with tuna, eggs, etc.
If I were to do this again, I'd begin with a bechamel sauce and add cream or whole milk a few tablespoons at a time if needed. I'd also skip baking it in the oven.
16 users found this review helpful
Dec. 22, 2006