Tuna tetrazzini
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Spaghetti; 2-inch long |
| ¼ | cup | Butter |
| ¼ | cup | Flour |
| Salt | ||
| 1 | teaspoon | Nutmeg |
| 2 | cups | Cannd chicken broth |
| 1 | cup | Light cream |
| ¼ | cup | Marsala wine (optional) |
| ¼ | cup | Parmesan cheese; grated |
| 2 | cans | Tuna; drained, flaked |
| ¼ | cup | Green pepper; chopped |
| ½ | pounds | Fresh mushrooms; sliced |
| 1 | Egg yolk | |
| ½ | cup | Parsley; chopped |
Directions
Cook spaghetti according to package directions, drain and put into buttered bowl. Meanwhile, melt butter over low heat, blend in flour, salt, nutmeg, and stir constantly until mixture is smooth and bubbling. Remove from heat, stirn in broth and cream, put back on heat, and bring to a boil, stirring constantly until thickened. Stir in wine and cheese. Add sauce to spaghetti. Add tuna, green pepper, mushrooms, and egg yolk to spaghetti mixture and blend throroughly.
Pour into buttered baking dish and bake uncovered at 350F for approximately 30 minutes. Sprinkle parsley over top before serving.
From: The Tuna Cookbook
Charring off the Ol' Point!
~-- EZPoint V2⅕ * Origin: "LaRK's" Place (1:343/26.3) ====================================================================== ==== BBS: Computer Specialties BBS Date: 08-10-93 (11:28) Number: 61787 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (149) COOKING