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Tuna St. Jacques
4 Servings
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Tuna St. Jacques Ingredients
3 Green
onion
s; chopped
1 ds
White pepper
4 tb
Butter
2 cn White meat
tuna
; drained
4 oz
Mushroom
s; 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:
Fish
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
Butter
Chicken
Mushroom
Onion
Parmesan
Parsley
Tuna
Vermouth
White Pepper
Seafood
Parmes
Chicken
Cream
Butter
Cheese
Onion
Parmesan
Parsley
Green Onion
Mushrooms
Fish
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