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Name: Tuna Veronique
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 tb Cornstarch; 1/3 c Dry white wine; 1 cn (12-1/2 ounces) starkist; 2 Leeks or green onions; 1 3/4 c Or 1 can; (14-1/2 ounce); 1 Stalk celery; cut diagonally; 1 tb Vegetable oil; 1/2 c Carrot; cut into thin strips; 1/4 ts White or black pepper; 1 1/4 c Seedless red and green; 4 sl Bread; toasted and, up to 5,; 1 tb Chives Chopped

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INGREDIENTS

2 tb Cornstarch
1/3 c Dry white wine
1 cn (12-1/2 ounces) starkist
2 Leeks or green onions
1 3/4 c Or 1 can; (14-1/2 ounce)
1 Stalk celery; cut diagonally
1 tb Vegetable oil
1/2 c Carrot; cut into thin strips
1/4 ts White or black pepper
1 1/4 c Seedless red and green
4 sl Bread; toasted and, up to 5,
1 tb Chives ; Chopped

Servings

INSTRUCTIONS

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 on Feb 14, 1998

NOTES

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Tuna Veronique

2 tb Cornstarch
1/3 c Dry white wine
1 cn (12-1/2 ounces) starkist
2 Leeks or green onions
1 3/4 c Or 1 can; (14-1/2 ounce)
1 Stalk celery; cut diagonally
1 tb Vegetable oil
1/2 c Carrot; cut into thin strips
1/4 ts White or black pepper
1 1/4 c Seedless red and green
4 sl Bread; toasted and, up to 5,
1 tb Chives Chopped

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<barbra@pipeline.com> on Feb 14, 1998

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Nutrition

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Serving Size: 1 Serving (12g)
Recipe Makes: 4 Servings

Calories: 33
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 33

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