Tuna almondine is a classic French recipe that is typically made with pan-seared tuna fillets that are then finished in a lemon butter sauce with toasted almonds. This dish can be served as an appetizer or main course, and is often served with rice or pasta.
PREHEAT OVEN TO 3500F.
PLACE 2 TBSP BUTTER IN A 1 QUART CASSEROLE DISH.
HEAT IN PREHEATING OVENTO MELT BUTTER.
TILT AND TURN TO COAT SIDES AND BOTTOM.
STIR POTATOES INTO MELTED BUTTER.
SPRINKLE WITH SALT AND PEPPER.
BAKEFOR 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 ALMONDSON TOP.
Ingredients
Directions
PREHEAT OVEN TO 3500F.
PLACE 2 TBSP BUTTER IN A 1 QUART CASSEROLE DISH.
HEAT IN PREHEATING OVENTO MELT BUTTER.
TILT AND TURN TO COAT SIDES AND BOTTOM.
STIR POTATOES INTO MELTED BUTTER.
SPRINKLE WITH SALT AND PEPPER.
BAKEFOR 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 ALMONDSON TOP.
