30 September, 2011

Sherry Tuna | The Good Housekeeping Cookbook (1963 Edition)

Sherry Tuna ingredients
Makes 4 servings
2 (6.5- or 7-oz) cans tuna, well drained (2 cups)
1/2 tsp coarsely grated lemon rind
1 Tbsp lemon juice
1/3 cup Sherry or dry Sauternes
1/8 tsp pepper
1 Tbsp butter or margarine
2 tsp flour

For garnish:
1 Tbsp snipped parsley 
1/2 cup ripe olives, drained


About 30 minutes before serving: In saucepan, gently heat together tuna, lemon rind, lemon juice, sherry, pepper.

Meanwhile, in small saucepan, melt butter; stir in flour. Cook till bubbling hot and lightly browned.

Drain hot liquid from tuna into measuring cup; add more sherry, if necessary, to make 1/2 cup. Add to flour mixture; cook, stirring, until smooth and thickened.

Turn hot tuna into serving or chafing dish; pour sauce over tuna. Sprinkle with parsley; garnish with olives.

This recipe is from The Good Housekeeping Cookbook Edited by Dorothy B Marsh (New York: Harcourt, Brace & World, Inc, 1963), 310.

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