| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Starkist(, R) |
4 |
Servings |
INGREDIENTS
| 3 |
c |
Sliced fresh mushrooms |
| 1/2 |
c |
Chopped green onions |
| 2 |
|
Cloves garlic; minced |
| 2 |
tb |
Vegetable oil |
| 2 |
tb |
All-purpose flour |
| 1 1/2 |
c |
Low-fat milk |
| 1/2 |
ts |
Dried tarragon; crushed |
| 1/2 |
ts |
Worcestershire sauce |
| 1/4 |
ts |
Pepper |
| 1 |
cn |
(12-1/2 ounces) starkist tuna; drained and broken into chunks |
| 1/3 |
c |
Reduced-calorie sour cream |
| 1/3 |
c |
Plain low-fat yogurt |
|
|
Hot cooked pasta or rice |
INSTRUCTIONS
In a large skillet, saut. mushrooms, onions and garlic in oil for 3
minutes, stirring frequently. Sprinkle flour over vegetables; stir until
blended. Add milk all at once; cook and stir until mixture thickens and
bubbles. Stir in tarragon, Worcestershire and pepper. Add tuna, sour cream
and yogurt. Cook over low heat for 2 minutes or until heated. (Do not
boil.) Serve over pasta.
Recipe by: StarKist®
Posted to brand-name-recipes by Barbra<barbra@pipeline.com> on Feb 13, 1998
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