Tuna a´ la Mexicana

A favorite of Mexican households before dinner or as a snack.

2 (6-ounce) cans tuna, drained
4 green onion tops, chopped
Juice of ½ lemon
1 (15 –ounce) can chickpeas
2 tablespoons chopped cilantro
1   medium jalapeño, finally chopped- (optional)
1 -cup milk
2/3 -tablespoon breadcrumbs
2 tablespoons butter or margarine
Salt and pepper to taste
4 eggs, beaten

Flake the tuna into a medium bowl. Stir in the green onion tops and lemon juice. Drain the chickpeas, discarding the skins. Add to tuna mixture with cilantro and jalapeño, mixing with fork. Combine the milk, breadcrumbs, butter, salt and pepper in a saucepan. Cook over low heat until the mixture thickens, stirring occasionally. Stir into the tuna mixture. Add the eggs, mixing well. Spoon into a greased 8 x 10 inch baking dish. Bake at 400 degrees for 40 minutes or until browned and cooked through. Cool for 5 to 10 minutes. Cut into squares. Serve with crackers or corn chips.
Yield: 12 servings