Sherry Tuna 1955
2 cans solid-pack tuna, well drained (2 cups)
1/2 teasp. coarsely grated lemon rind
1 tbsp lemon juice
1/3 cup sherry or dry sauterne
1/8 tsp pepper
1 tbsp butter
2 tbsp flour
1 tbsp parsley
1/2 cup ripe olives, drained
About 30 min. 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; 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. Makes 4 servings.
Good Housekeeping Cookbook 1955