tuna veronique
| Measure | Ingredient |
|---|---|
| 2 | Leeks or green onions |
| ½ cup | Carrot; cut into thin strips |
| 1 | Stalk celery; cut diagonally into slice |
| 1 tablespoon | Vegetable oil |
| 1¾ cup | Or 1 can; (14-1/2 ounce) chicken broth |
| 2 tablespoons | Cornstarch |
| ⅓ cup | Dry white wine |
| 1¼ cup | Seedless red and green grapes; cut into halves |
| 1 can | (12-1/2 ounces) starkist tuna; drained and broken into chunks |
| 1 tablespoon | Chopped chives |
| ¼ teaspoon | White or black pepper |
| 4 slices | Bread; toasted and, up to 5, cut into quarters or 8 to 10 slices toasted french bread |
If using leeks, wash thoroughly between leaves. Cut off white portion; trim and slice ¼ inch thick. Discard green portion. For green onions, trim and slice ¼ inch thick. In a large nonstick skillet saut‚ leeks, carrot and celery in oil for 3 minutes. In a small bowl stir together chicken broth and cornstarch until smooth; stir into vegetables. Cook and stir until mixture thickens and bubbles. Stir in wine; simmer for 2 minutes. Stir in grapes, tuna, chives and pepper. Cook for 2 minutes more to heat through.
To serve, ladle sauce over toast points.
Recipe by: StarKist
Posted to brand-name-recipes by Barbra<barbra@...> on Feb 14, 1998
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