1 bunch asparagus spears, cooked just until tender
1 9-ounce can tuna packed in water, drained and flaked
1/2 cup rendered fat
1/2 cup blanched almonds, chopped
5 tablespoons arrowroot
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
3 cups coconut milk or almond milk
2 tablespoons dry sherry
Preheat oven to 350 degrees F. grease a 1-1/2 quart baking dish
Arrange asparagus spears on the bottom of prepared dish. Cover with
Lightly brown almonds in fat. Blend in arrowroot, salt, pepper, and
nutmeg. Add milk, stirring constantly. Cook until smooth and thick.
Stir in sherry.
Pour sauce over tuna. Sprinkle with paprika. Bake 30 minutes.
Makes about 6 servings
By Trish Tipton. Posted to the PaleoRecipe Mailing List, March 2001
Fedor Selivanov / 123RF Stock Photo 13926355