Tuna Colcannon
6 scallions, chopped
1/2 cup milk
4 tbsp. butter or margarine
2 cup hot mashed potato
2 cup hot cooked chopped cabbage
2 cans (6-1/2 to 7 oz. each) tuna in vegetable oil, drained
Salt, ground black pepper
Place scallions and milk in medium saucepan. Simmer until scallions are tender. Add 2 tbsp. butter, potatoes, cabbage and tuna. Mix thoroughly; season with salt and pepper. Cook over medium heat and beat constantly until mixture is fluffy and heated through. Turn into serving dish. Make a “well” in center with back of spoon. Melt remaining butter in saucepan. Pour into a “well.”
