TUNA ORLEANS

1 (6 to 7 ounce) can tuna*
1 cup cooked rice
1/4 cup each chopped onion and celery
2 tablespoons chopped green bell pepper
2 teaspoons chopped parsley
1/3 cup crumbled cornbread (or soft bread crumbs)
1 egg, slightly beaten
3/4 cup chicken broth (canned or made with bouillon cube)
1/2 teaspoon each salt and poultry seasoning
dash of ground black pepper
paprika
tartar sauce or mustard sauce (for serving)

Combine all ingredients; mix well. Turn into a lightly greased shallow 1-quart casserole. Sprinkle with paprika.

Cover and bake at 350 degrees F for 20 minutes. Remove cover and bake 10 minutes longer.

Serve with tartar sauce or mustard sauce.

*Or use 1 cup diced cooked or canned chicken or turkey.

Makes 2 servings
From: Recipelink.com
Source: Recipe pamphlet: Cooking for Two, Rice Council of America, not dated