Title: Tuna Almondine
Categories: Fish Main
Yield: 4 Servings
| 5 | tb | BUTTER OR MARGARINE |
| 2 | c | FROZEN HASH BROWNS |
| 1/4 | ts | SALT |
| 1/8 | ts | PEPPER |
| 1/3 | c | SLICED ALMONDS |
| 2 | tb | FLOUR |
| 1 | c | MILK |
| 1/2 | c | SHREDDED CHEDDAR CHEESE |
| 2 | ts | LEMON JUICE |
| 1/2 | ts | SEASON SALT |
| 4 | x | DROPS HOT SAUCE |
| 6 1/2 | oz | LIGHT TUNA, DRAINED |
| 1/2 | ts | PAPRIKA |
PREHEAT OVEN TO 3500F. PLACE 2 TBSP BUTTER IN A 1 QUART CASSEROLE DISH.
HEAT IN PREHEATING OVEN TO MELT BUTTER. TILT AND TURN TO COAT SIDES AND
BOTTOM. STIR POTATOES INTO MELTED BUTTER. SPRINKLE WITH SALT AND PEPPER.
BAKE FOR 15 MINUTES. WHILE POTATO IS BAKING, BROWN ALMONDS IN 1 TBSP BUTTER
IN A SAUCEPAN. REMOVE HALF THE ALMONDS. SET ASIDE. ADD REMAINING BUTTER TO
SAUCEPAN. OVER MEDIUM HEAT, MELT THE BUTTER; STIR IN FLOUR TO MAKE SMOOTH
MIXTURE. ADD MILK; HEAT TO BOILING AND THICKENED, STIRRING FREQUENTLY. ADD
CHEESE, LEMON JUICE, SEASON SALT AND HOT SAUCE. STIR TO BLEND. LAYER TUNA
OVER POTATOES. TOP WITH SAUCE, SPRINKLE REMAINING ALMONDS ON TOP.