Tuna And Spinach In Lemon Sauce

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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 1 (10 ounce) package frozen chopped spinach, thawed and drained very well.
• 2 (7 ounce) cans solid tuna or 2 (7 ounce) cans chunk tuna, drained and flaked.
• 1/2 cup dried breadcrumbs
• 1 cup crisp chow mein noodles (for garnish) (optional)

Recipe

• 1 preheat the oven to 350.
• 2 butter a 2-3 quart casserole dish (or spray with non-stick vegetable spray).
• 3 melt the 2 tsp.
• 4 of butter or margarine and mix well with the breadcrumbs.
• 5 set aside.
• 6 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.
• 7 gradually add the broth while whisking until the mixture is smooth.
• 8 raise the heat just a bit and cook, stirring constantly, until slightly thickened.
• 9 remove from the heat and immediately stir in the beaten egg yolk, the strained lemon juice, the salt and the pepper.
• 10 (see my note below.) mix half the sauce with the chopped, cooked spinach and transfer to the casserole dish.
• 11 arrange the flaked tuna on top and pour the rest of the sauce over the tuna.
• 12 sprinkle with the bread crumb mixture and bake for 15 to 20 minutes, until heated through the and the top is browned.
• 13 if desired, top each serving with some crispy chow mein noodles.
• 14 note: i like to add about 1/2-1 teaspoon of sugar to the sauce at this point.