Yield: 4 Servings
|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|
|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