Title: Tuna almondine
 Categories: Fish, Main dish
      Yield: 4 Servings
 
      5 tb BUTTER OR MARGARINE
      2 c  FROZEN HASH BROWNS
    1/4 ts SALT
    1/8 ts PEPPER
    1/3 c  SLICED ALMONDS
      2 tb FLOUR
      1 c  MILK
    1/2 c  SHREDDED CHEDDAR CHEESE
      2 ts LEMON JUICE
    1/2 ts SEASON SALT
      4 x  DROPS HOT SAUCE
  6 1/2 oz LIGHT TUNA, DRAINED
    1/2 ts PAPRIKA
 
  PREHEAT OVEN TO 3500F. PLACE 2 TBSP BUTTER IN A 1 QUART CASSEROLE
  DISH. HEAT IN PREHEATING OVEN TO MELT BUTTER. TILT AND TURN TO COAT
  SIDES AND BOTTOM. STIR POTATOES INTO MELTED BUTTER. SPRINKLE WITH
  SALT AND PEPPER. BAKE FOR 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 ALMONDS ON TOP.