Recipe: Tuna Tetrazzini (using spaghetti, Marsala, cream, and mushrooms)

TUNA TETRAZZINI

8 ounces spaghetti, uncooked (broken in 2-inch long pieces)
1/4 cup butter
1/4 cup flour
salt
1 teaspoon nutmeg
2 cups chicken broth
1 cup light cream
1/4 cup Marsala wine (optional) (or 1/4 cup water)
1/4 cup grated parmesan cheese
2 cans tuna in water, drained and flaked
1/4 cup chopped green bell pepper
1/2 pound fresh mushrooms, sliced
1 egg yolk
1/2 cup chopped fresh parsley

Cook spaghetti according to package directions, drain and put into buttered bowl.

Preheat oven to 350 degrees F.

Meanwhile, melt 1/4 cup butter over low heat, blend in flour, salt, nutmeg, and stir constantly until mixture is smooth and bubbling.

Remove from heat, stir 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 thoroughly. Pour into buttered baking dish.

Bake uncovered at 350 degrees F for approximately 30 minutes. Sprinkle parsley over top before serving.

Servings: 8
Source: The Tuna Cookbook by Sheila Metcalf