Tuna st. jacques

4 Servings

Ingredients

QuantityIngredient
3Green onions; chopped
4tablespoonsButter
4ouncesMushrooms; chopped
1canCream of chicken soup
½cupVery dry vermouth
1dashWhite pepper
2cansWhite meat tuna; drained
2tablespoonsParmesan cheese; grated
1sliceBread with crusts removed
¼cupParsley flakes

Directions

Preheat oven to 450 degrees. Saut‚ onions in half the butter until tender and translucent; remove from heat. Brown the mushrooms quickly in the remaining butter and combine soup, vermouth. Heat to boiling, season to taste. Mix sauce with onions and mushrooms. Spoon equally into 8 buttered sea shells or put into a casserole dish. Add parsley and tuna. Top with more sauce. Combine bread and cheese in a blender; sprinkle crumbs over the sauce. Drizzle melted butter over the crumbs (about 1 tablespoon). Heat in the oven 10 minutes or until brown.

This is a tempting party dish when served in shells or a great dish for Sunday supper.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .