Ingredients:
250 g. canned tuna
1 grated onion
3-4 cloves garlic, finely chopped
Chopped parsley
Breadcrumbs
Egg white meringue of two eggs
Salt, pepper, oregano
For the sauce:
½ liter of milk
1 tablespoon butter
1 scant tablespoon of flour
Yolks of two eggs
A pinch of salt
Juice of one lemon
Instructions:
Mix all the ingredients well, mold the balls (giouvarlakia) and place them in buttered pan. Bake in a moderate oven. When they get brown, remove them with a spatula and place them carefully in a Pyrex dish or a deep platter. Meanwhile, you can prepare the sauce. Brown a little the flour in the butter. Pour milk slowly to prevent clotting. Pour a little salt. When it boils, pour the lemon. Beat the egg yolks and pour a little bit of sauce into the yolks. Then, mix well and pour over the tuna balls (giouvarlakia). Beware the sauce should not become thicky, becauce, by getting cold, it will thicken more. Reduce the ingredients, if the amount of the sauce is great.
