Tuna veronique

Yield: 4 Servings

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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