Tuna Amandine

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
Paprika

Preheat oven to 350 degrees F. grease a 1-1/2 quart baking dish thoroughly.

Arrange asparagus spears on the bottom of prepared dish. Cover with tuna.

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