Tuna st. jacques
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Green onions; chopped | |
| 4 | tablespoons | Butter |
| 4 | ounces | Mushrooms; chopped |
| 1 | can | Cream of chicken soup |
| ½ | cup | Very dry vermouth |
| 1 | dash | White pepper |
| 2 | cans | White meat tuna; drained |
| 2 | tablespoons | Parmesan cheese; grated |
| 1 | slice | Bread with crusts removed |
| ¼ | cup | Parsley 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, .