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Layered Tuna Bake

Yields1 Serving

Tuna Bake
 2 cans tuna, drained
 ½ cup Cheddar cheese, shredded
 ¼ cup chopped onion
 ¼ cup chopped celery
 ¼ cup chopped toasted almonds
 2 tbsp lemon juice
 1 egg
 ½ tsp salt
 ¼ tsp pepper
 2 cups Bisquick baking mix
 ⅔ cup milk
 ¼ cup mayonnaise or salad dressing
 1 egg yolk, beaten
Dill Sauce
 2 tbsp butter
 2 tbsp Bisquick baking mix
 ½ tsp dried dill weed
 ¼ tsp salt
 ⅛ tsp pepper
 1 cup milk
Tuna Bake
1

Heat oven to 400 degrees. Grease 8x8 baking dish. Mix tuna, cheese, onion, celery, almonds, lemon juice, egg, salt, and pepper. Mix baking mix, milk, and mayonnaise; beat vigorously for 20 strokes. Spread half the dough in the dish; top with tuna mixture. Spread remaining dough over tuna mixture. Brush with egg yolk. Bake until deep golden brown, 25 to 30 minutes. Serve with Dill sauce. Yield: 6 to 8 servings

Dill Sauce
2

Heat 2 tablespoons margarine or butter in a 1-quart saucepan over low heat until melted. Stir in 2 tablespoons baking mix, ½ teaspoon dried dill weed, ¼ teaspoon salt, and 1/8 teaspoon pepper. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in 1 cup milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.