Tuna St. Jacques

4 Servings

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Tuna St. Jacques Ingredients

3 Green onions; chopped	1 ds White pepper
4 tb Butter	2 cn White meat tuna; drained
4 oz Mushrooms; chopped	2 tb Parmesan cheese; grated
1 cn Cream of chicken soup	1 sl Bread with crusts removed
1/2 c Very dry vermouth	1/4 c Parsley flakes

Instructions for Tuna St. Jacques

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 . Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: FishCuisine: Uncategorized