|Canned solid pack tuna||7 Ounce|
|Frozen chopped spinach package||10 Ounce (1 Package)|
|Mushrooms with liquid||3 Ounce, sliced|
|Lemon juice||2 Tablespoon|
|Water/White wine||2⁄3 Cup (10.67 tbs)|
|Minced onion||1 Tablespoon|
|Bay leaf||1 Small, crushed|
|Egg||1 , slightly beaten|
|Grated parmesan cheese||1 Tablespoon|
Thaw the spinach in a minute amount of margarine or oil (not more than 1/2 teaspoon) over the lowest possible heat, turning the block often.
Press out as much liquid as possible with a spatula and season the spinach to taste with salt and pepper and a good pinch of nutmeg.
Arrange it in a 1 1/2-quart casserole, rather shallow.
Drain the oil from the tuna if it is packed in oil, put the tuna in a sieve, and rinse it well under running water.
Drain the liquid from the mushrooms and combine it with the lemon juice, adding enough water or white wine to make 1 cup.
In a small skillet melt 2 tablespoons of the butter, blend in the onion and flour, salt, pepper, and bay leaf.
Cook until thick and beat in the egg.
Stir in the mushrooms.
Arrange the tuna fish in good-sized hunks on top of the spinach and pour the sauce over.
Dot with the remaining tablespoon of butter and sprinkle with cheese.