Poppy Seed Noodle Ring With Creamed Tuna
|Butter||4 Tablespoon (Half Stick)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Canned tuna fish||12 Ounce (2 Cans Of 6 Ounce Each)|
|Ground thyme||1⁄4 Teaspoon|
|Freshly ground black pepper||1⁄8 Teaspoon|
|Poppy seeds||1 Tablespoon|
|Noodles||1⁄2 Pound, cooked according to package directions|
Melt three tablespoons of the butter in a saucepan.
Blend in the flour.
Stir in the milk and cook, stirring constantly, until of medium thickness.
Drain the tuna fish, flake and add to the white sauce.
Add the seasonings and mix well.
Heat, stirring as little as possible to avoid mashing the fish.
Add the poppy seeds and remaining tablespoon butter to the drained, cooked noodles.
Toss lightly and turn into a buttered one and one half quart ring mold.
Place briefly in a pan of hot water to keep warm.
Turn out the noodle ring on a hot platter.
Fill the center with the creamed tuna.
Garnish with parsley and pimento, if desired.