This is a very nice, light and different, tuna casserole I make on occasion. It has the added benefit of being low-carb, about 12.5 grams of carbs a serving (15 if you add 1/2 cup of chow mein noodles), even though I discovered the recipe way before low-carb was popular. Hope you enjoy it!
TUNA AND SPINACH IN LEMON SAUCE
Source:
New Casserole Cookery by Marian TracyServings: 4
Two sometimes mundane foods given the glamour treatment. Serve with Chinese fried noodles, cherry tomatoes, and butterflake rolls.
1/4 cup butter or margarine
1/4 cup flour
2 cups chicken broth
1 egg yolk, beaten
1 lemon, juice of, strained
salt and pepper to taste
1 (10 oz.) package frozen spinach OR 1 lb. fresh chopped spinach, cooked, drained
2 cans (7 oz. each) white tuna, drained, separated with a fork
buttered breadcrumbs
garnish (optional) Chow mein noodles
Make the sauce by melting butter, rubbing in flour until smooth and gradually adding broth. Cook, stirring constantly, until slightly thickened.
Remove from fire, stir in beaten egg yolk, strained lemon juice, salt and pepper.
Mix half the sauce with the chopped spinach and transfer to a shallow buttered casserole dish. Arrange flaked tuna on top, and pour over it the balance of the sauce.
Sprinkle with buttered crumbs and bake in a 350 oven for 15 to 20 minutes.
