Tuna Amadine Casserole

By ctaubenheim

Ingredients

• 2 Tuna Steaks (about 1 1/4lbs)
• 1 tsp salt, divided
• 1/2 tsp ground black pepper, divided
• 2 Tbsp vegetable oil
• 1/2 cup sliced almonds
• 1/4 cup butter or margarine
• 1 large onion, chopped
• 3 Tbsp flour
• 2 cups milk
• 2 cups cooked rice
• 1 lemon, cut into thin slices (for garnish)

Preparation

Step 1

Rinse tuna steaks with cold water; pat dry with paper towels. Sprinkle both sides of tuna steaks evenly with 1/2 tsp salt and 1/4 tsp pepper. In a large skillet, heat oil over medium heat. Add tuna steaks and cook until brown and flaky, turning once. Transfer to paper towels to drain; set aside. Add next 3 ingredients to oil in skillet; saute until onion is tender. Sprinkle flour and remaining salt and pepper evenly over onion mixture; stir until well blended. Continue o cook until flour begins to brown. Gradually stir in milk. Stirring constantly, bring to boil and cook 3 to 5 minutes or until sauce thickens. Remove from heat. Spoon rice into a 3 quart casserole. Break tuna steaks into pieces and place over rice. Pour sauce evenly over tuna. Garnish with sliced lemon. Cover and refrigerate until ready to present. Give with serving instructions. To serve, preheat oven to 350 degrees. Cover and bake 25 to 30 minutes or until heated thru.