Tuna Tetrazzini
Yield
1 dishPrep
30 minCook
30 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | Ounces |
spaghetti
2-inch long |
*
|
| ¼ | cup |
butter
|
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | x |
salt
|
*
|
| 1 | teaspoon |
nutmeg
|
|
| 2 | cups |
chicken broth
canned |
|
| 1 | cup |
light cream (half&half)
|
|
| ¼ | cup |
marsala wine
optional |
*
|
| ¼ | cup |
Parmesan cheese
grated |
|
| 2 | canes |
tuna, canned
drained, flaked |
|
| ¼ | cup |
green bell peppers
chopped |
|
| ½ | Pound |
mushrooms
fresh, sliced |
*
|
| 1 | each |
egg yolks
|
*
|
| ½ | cup |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | Ounces |
spaghetti
2-inch long |
*
|
| 59 | ml |
butter
|
|
| 59 | ml |
all-purpose flour
|
|
| 1 | x |
salt
|
*
|
| 5 | ml |
nutmeg
|
|
| 473 | ml |
chicken broth
canned |
|
| 237 | ml |
light cream (half&half)
|
|
| 59 | ml |
marsala wine
optional |
*
|
| 59 | ml |
Parmesan cheese
grated |
|
| 2 | canes |
tuna, canned
drained, flaked |
|
| 59 | ml |
green bell peppers
chopped |
|
| 0.5 | Pound |
mushrooms
fresh, sliced |
*
|
| 1 | each |
egg yolks
|
*
|
| 118 | ml |
parsley leaves
chopped |
|
Directions
Cook spaghetti according to package directions, drain and put into buttered bowl.
Meanwhile, melt butter over low heat, blend in flour, salt, nutmeg, and stir constantly until mixture is smooth and bubbling.
Remove from heat, stirn 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 throroughly.
Pour into buttered baking dish and bake uncovered at 350℉ (180℃) for approximately 30 minutes.
Sprinkle parsley over top before serving.
