Tuna Florentine

Press, Volume CXIII, Issue 33381, 13 November 1973, Page 5

Tuna Florentine

Tuna Florentine is yet another delicious dish that can be quickly prepared and yet give the appearance and taste of haute cuisine. To serve 6 you need:— 2 cans of 6-7 oz tuna fish lib of spinach (or silver beet) 2 tablespoons butter 3 tablespoons flour 2 cups milk 1 cup grated cheese. Method: If silver beet is used in place of spinach, remove the stalk entirely and use only the green leaf. Cook after washing in the moisture still remaining on the leaves; chop finely and season to taste with salt and pepper; reserve and keep hot. Melt butter and blend in flour and cook over low heat for 2-3 minutes before adding the milk. Stir continually until thick-

paprika, nutmeg, grated onion, lemon juice and the melted butter, the parsley and (optional) a little grated celery if it is available. Add the egg and milk together with the flaked fish and combine well. Place in a greased loaf tin and bake at 400 for about 30 minutes. Turn out on to serving dish and serve hot with a choice of hot sauces—such as egg sauce; tomato sauce, cheese sauce —or serve cold with a salad and mayonnaise.

ened and smooth. Add oil drained from tuna and the cheese (except for J cup). Flake tuna and add to sauce. Arrange spinach (or silver beet) in a greased ovenproof dish, pour over the fish mixture and sprinkle with remaining cheese. Place under grill until browned and bubbly.