Tuna Tetrazzini

Recipe Ingredients

8 oz	227g	Spaghetti - 2-inch long
1/4 cup	49g / 1.7oz	Butter
1/4 cup	15g / 0.5oz	Flour
		Salt
1 teaspoon	5ml	Nutmeg
2 cups	474ml	Cannd chicken broth
1 cup	237ml	Light cream
1/4 cup	59ml	Marsala wine - (optional)
1/4 cup	36g / 1.3oz	Parmesan cheese - grated
2		Tuna; drained - flaked
1/4 cup	36g / 1.3oz	Green pepper - chopped
1/2 lb	227g / 8oz	Fresh mushrooms - sliced
1		Egg yolk
1/2 cup	73g / 2.6oz	Parsley - chopped

Recipe Instructions

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 350F for approximately 30 minutes. Sprinkle parsley over top before serving.

Source:
Chef Bill Bracken, the Peninsula Hotel in Beverly Hills

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