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If using leeks, wash thoroughly between leaves. Cut off white portion; trim and slice 1/4 inch thick. Discard green portion. For green onions, trim and slice 1/4 inch thick. In a large nonstick skillet saute 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
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|Serving Size: 1 Serving (12g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 21 (64%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 0.5mg||0 %|
|Potassium 10.3mg||0 %|
|Total Carbohydrate 2.2g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 2g|
|Protein 0.1g||0 %|
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Calories per serving: 33
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