TUNA TETRAZZINI
Regi Dean's Recipes 08/22/99
Fish
The Tuna Cookbook
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Butter	1/4 c
Cannd chicken broth	2 c
Egg yolk	1
Flour	1/4 c
Fresh mushrooms; sliced	1/2 lb
Green pepper; chopped	1/4 c
Light cream	1 c
Marsala wine (optional)	1/4 c
Nutmeg	1 ts
Parmesan cheese; grated	1/4 c
Parsley; chopped	1/2 c
Spaghetti; 2-inch long	8 oz
Tuna; drained, flaked	2 cn
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 8 Servings
Salt
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.
From:  The Tuna Cookbook Charring off the Ol' Point!