Tuna and Spinach in Lemon Sauce
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1⁄4 butter or 1/4 margarine, plus
- 2 teaspoons butter or 2 teaspoons margarine, divided
- 1⁄2 cup dried breadcrumbs
- 1⁄4 cup all-purpose flour
- 2 cups chicken broth
- 1 egg yolk, beaten
- 1 lemon, juice of, strained
- salt and pepper
- 1 lb fresh spinach, chopped and cooked or (10 ounce) package frozen chopped spinach, thawed and drained very well.
- 2 (7 ounce) cans solid white tuna or (7 ounce) cans chunk tuna, drained and flaked.
- 1⁄2 cup dried breadcrumbs
- 1 cup crisp chow mein noodles (for garnish) (optional)
directions
- Preheat the oven to 350.
- Butter a 2-3 quart casserole dish (or spray with non-stick vegetable spray).
- Melt the 2 tsp.
- of butter or margarine and mix well with the breadcrumbs.
- Set aside.
- Prepare the sauce by melting the butter over a low heat in a small saucepan and whisking in the flour until the mixture is smooth.
- Gradually add the broth while whisking until the mixture is smooth.
- Raise the heat just a bit and cook, stirring constantly, until slightly thickened.
- Remove from the heat and immediately stir in the beaten egg yolk, the strained lemon juice, the salt and the pepper.
- (See my note below.) Mix half the sauce with the chopped, cooked spinach and transfer to the casserole dish.
- Arrange the flaked tuna on top and pour the rest of the sauce over the tuna.
- Sprinkle with the bread crumb mixture and bake for 15 to 20 minutes, until heated through the and the top is browned.
- If desired, top each serving with some crispy chow mein noodles.
- NOTE: I like to add about 1/2-1 teaspoon of sugar to the sauce at this point.
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RECIPE SUBMITTED BY
I enjoying cooking, baking and experimenting with new, ethnic, and out-of-the-ordinary recipes. I live in Pennsylvania with my crazy cat, Da Fuzz (aka Demoncat), who is spoiled beyond human comprehension.