Crusty Fishtail Skillet
1 stick butter
10 slices white sandwich bread, diced
2 tablespoons lemon juice
1 teaspoon lemon zest if you have some
1 teaspoon dried thyme
10- or 12-ounce can albacore tuna
1 can condensed cream of celery soup
Scant soup can milk
½ stick butter
Melt the stick of butter in a large, nonstick skillet and swirl it around to coat the pan. Add diced bread, lemon zest, lemon juice and thyme. Toss to mix well. Stir in tuna and its liquid . Whisk together eggs, soup and milk and pour evenly over bread mixture. Dot with ½ stick butter, cut into bits. Cover tightly and cook over low-medium heat until it’s set in the middle and crusty brown on the bottom.
Using a utensil that won’t mar the nonstick skillet, cut in wedges and serve. Serves 6 to 8.
See more of Janet Groene’s galley-ready recipes at