Spanish Tuna Loaf Recipe

2 (12 1/2 oz.) tuna (drained and flaked)
1 1/2 c. fresh bread crumbs
1/2 c. mayonnaise
1/4 c. onion, chopped
1/4 c. celery, chopped
1/4 c. bell pepper, chopped
3 tbsp. fresh lemon juice
2 eggs
Spanish Sauce:
2 tbsp. paprika
1 (14 1/2 oz.) stewed tomatoes
3 tbsp. fresh lemon juice
2 tsp. cornstarch
1 tsp. Worcestershire sauce
1/4 tsp. sugar
1/8 tsp. Tabasco
(I prefer the mushroom sauce to the Spanish or Picante).
Mushroom Sauce:
3 tbsp. butter or margarine
1 c. sm. mushrooms fresh or canned
3 tbsp. flour
1 1/2 c. milk
1/2 tsp. salt
Dash pepper

Tuna Loaf: Mix all together. Bake in shallow greased baking dish at 350 degrees for 40 minutes. Serve with following Spanish sauce or commercial Picante.
Spanish Sauce: Combine. Bring to a boil. Reduce heat and simmer for 5 minutes. (Makes 2 cups.)
Mushroom Sauce: Preheat breakfast skillet for 2 minutes over medium low heat. Melt butter. Saute mushrooms until browned, about 4 minutes. Gradually stir in flour. Cook 2 to 3 minutes to brown flour. Reduce heat to low. Gradually add milk, salt and pepper, stirring constantly, and cook until thick, about 5 minutes. Serve over cooked green vegetables, tuna fish, ground beef patties or steak. Makes 2 cups.