tag:blogger.com,1999:blog-8025372199172788429.post3029494250417652178..comments2023-11-02T01:48:27.774-07:00Comments on Red Table Kitchen - My Adventures in Cooking: Tuna PorcupinesChef Laurelhttp://www.blogger.com/profile/15160248904343156129noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-8025372199172788429.post-91691540575466949582012-02-15T16:26:11.203-08:002012-02-15T16:26:11.203-08:00Thank you for the great recipe!
The first time I ...Thank you for the great recipe!<br /><br />The first time I made this recipe, I had the same problem with the balls not wanting to stick together. I used solid white tuna packed in water and squeezed it almost dry.<br /><br />It dawned on me that I didn't think they sold tuna in water when the recipe first came out. The second time I made this recipe, I used solid white tuna packed in OIL and drained well, and voila, they stuck together easily!<br /><br />Also, I doubled the soup and water so it had more sauce. Due to the extra sauce, I cooked it at 375 for the first 30 minutes, then turned down to 350 for the second 30 minutes. I microwaved a pouch of frozen brown rice and served the porcupines and sauce on top of the rice. Yummy!<br /><br />I think the next time I make them I'll use two cans of tuna (10 ounces), rather than the one and a half cans (7 ounces) that the recipe calls for, and add extra rice, onion, salt, pepper, and egg. Also, I think I'll use three cans of soup and triple the amount of water (2 cups). Happy cooking!Anonymousnoreply@blogger.com