Nutritional Info

Nutrition Facts

Serving Size 1 (238g)

Calories 439
Calories from Fat 66 (15%)
Amount Per Serving %DIV
Total Fat 7.4g 11%
Saturated Fat 2.7g 14%
Monounsaturated Fat 3.7g
Polyunsaturated Fat 1g
Trans Fat 0.0g
Cholesterol 36.6mg 12%
Sodium 1049.4mg 46%
Potassium 300.6mg 6%
Total Carbohydrate 81.8g 27%
Dietary Fiber 4.3g 17%
Sugars 30g
Protein 10.9g 22%

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Recipe Description
Corn bread makes a quick crust for this creamy filling. For a decorative touch, garnish with sprigs of marjoram and thyme, or with 2 tablespoons of chopped parsley.
Prep time
25 min
Cook time
25 min
Ready In
50 min


Serves Tool

Serves To:USMetric
10 Ounce(oz)  corn bread mix
20 Ounce(oz)  frozen spinach, thawed, drained and chopped
1/2 Cup(c)  evaporated skim milk
1 3/4 Ounce(oz)  cream of chicken soup
1/2 Teaspoon(t)  thyme, dried
1   small yellow onion, finely chopped
1 Cup(c)  herbed stuffing mix or soft bread crumbs
12 1/2 Ounce(oz)  tuna, drained and flaked
2   large eggs
1   large lemon, thinly sliced
1/2 Teaspoon(t)  marjoram, crumbled


Preheat the oven to 400 degrees F. Arrange the lemon slices on the bottom of a lightly greased ovenproof 10 inch skillet (not iron) or a 10 inch round cake pan. In a large bowl, beat the eggs lightly. Add the tuna, stuffing mix, onion, thyme, marjoram, soup and milk, and fold together. Spoon half of the mixture evenly over the lemon slices. Layer the spinach over it, then spread the remaining tuna mixture on top. Prepare the corn bread mix according to package directions. Spread on top of the tuna mixture and bake, uncovered, for 20 to 25 minutes, or until browned.
Place a large heat proof platter on top of the skillet, then carefully invert.

Additional notes

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