Recipe: Tuna Florentine Strata (make ahead, 1980's)

TUNA FLORENTINE STRATA

2 cans (6 1/2 or 7 ounces each) tuna in vegetable oil
1/3 cup chopped scallions
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup shredded Swiss cheese (4 ounces)
1 tablespoon lemon juice
1 teaspoon salt, divided use
1/4 teaspoon dried leaf thyme
6 slices bread, crusts removed and cubed
6 eggs
2 cups milk
1/2 teaspoon dry mustard
1/8 teaspoon ground cayenne pepper

In large bowl mix tuna, scallions, spinach, Swiss cheese, lemon juice, 1/4 teaspoon salt, and thyme.

Layer half of bread cubes in a greased 2-quart baking dish, top with half of tuna mixture, repeat with remaining bread cubes and tuna.

Combine eggs, milk, dry mustard, cayenne pepper and remaining 3/4 teaspoon salt. Pour over tuna. Cover and refrigerate 2 hours or longer.

WHEN READY TO BAKE:
Bring to room temperature. Preheat oven to 350 degrees F.

Place baking dish in a larger pan and add 1-inch hot water. Bake uncovered in 350 degree F oven 50 to 60 minutes, or until tip of knife inserted in center comes out clean. Let stand 5 minutes.

Makes 8 servings
Source: Newspaper recipe clipping, 1980's