Tuna and Spinach in Lemon Sauce

• 14 butter or 14 margarine, plus
• 2 teaspoons butter or 2 teaspoons margarine, divided
• 12 cup dried breadcrumbs
• 14 cup all-purpose flour
• 2 cups chicken broth
• 1 egg yolk, beaten
• 1 lemon, juice of, strained
• salt and pepper
• 1 lb fresh spinach, chopped and cooked or 1 (10 ounce) package frozen chopped spinach, thawed and drained very well.
• 2 (7 ounce) cans solid white tuna or 2 (7 ounce) cans chunk tuna, drained and flaked.
• 12 cup dried breadcrumbs
• 1 cup crisp chow mein noodles (for garnish) (optional)

1. Preheat the oven to 350.
2. Butter a 2-3 quart casserole dish (or spray with non-stick vegetable spray).
3. Melt the 2 tsp.
4. of butter or margarine and mix well with the breadcrumbs.
5. Set aside.
6. Prepare the sauce by melting the butter over a low heat in a small saucepan and whisking in the flour until the mixture is smooth.
7. Gradually add the broth while whisking until the mixture is smooth.
8. Raise the heat just a bit and cook, stirring constantly, until slightly thickened.
9. Remove from the heat and immediately stir in the beaten egg yolk, the strained lemon juice, the salt and the pepper.
10. (See my note below.)
11. Mix half the sauce with the chopped, cooked spinach and transfer to the casserole dish.
12. Arrange the flaked tuna on top and pour the rest of the sauce over the tuna.
13. Sprinkle with the bread crumb mixture and bake for 15 to 20 minutes, until heated through the and the top is browned.
14. If desired, top each serving with some crispy chow mein noodles.
15. NOTE: I like to add about 1/2-1 teaspoon of sugar to the sauce at this point.

butter, butter, breadcrumbs, flour, chicken broth, egg yolk, lemon, salt, fresh spinach, solid white tuna, breadcrumbs, noodles

Taken from www.food.com/recipe/tuna-and-spinach-in-lemon-sauce-89112 (may not work)