Name: Tuna Veronique
Ingredients: 2 Leeks or green onions; 1/2 c Carrot; cut into thin strips; 1 Stalk celery; cut diagonally into slice; 1 tb Vegetable oil; 1 3/4 c Or 1 can; (14-1/2 ounce) chicken broth; 2 tb Cornstarch; 1/3 c Dry white wine; 1 1/4 c Seedless red and green grapes; cut into halves; 1 cn (12-1/2 ounces) starkist tuna; drained and broken into chunks; 1 tb Chopped chives; 1/4 ts White or black pepper; 4 sl Bread; toasted and, up to 5, cut into quarters or 8 to 10 slices toasted french bread

There’s a good and vital reason Paul said, “Lay hands suddenly on no man” (1 Tim. 5:22). The biblical qualifications for elders are all characteristics of godliness and giftedness that must be proven over time. A man may instinctively know how to make a good first impression. He superficially appears to be keen-thinking, knowledgeable, mature, or supremely gifted as a teacher. But he could actually have serious character flaws that would disqualify him from eldership, and these sometimes become plainly evident only through long-term patterns of behavior. It is vital therefore that church leaders “first be proved; then let them use the office” (1 Tim. 3:10).

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Grains	French	Starkist(, R)	4	Servings

INGREDIENTS

2		Leeks or green onions
1/2	c	Carrot; cut into thin strips
1		Stalk celery; cut diagonally into slice
1	tb	Vegetable oil
1 3/4	c	Or 1 can; (14-1/2 ounce) chicken broth
2	tb	Cornstarch
1/3	c	Dry white wine
1 1/4	c	Seedless red and green grapes; cut into halves
1	cn	(12-1/2 ounces) starkist tuna; drained and broken into chunks
1	tb	Chopped chives
1/4	ts	White or black pepper
4	sl	Bread; toasted and, up to 5, cut into quarters or 8 to 10 slices toasted french bread

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 saut. 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<[email protected]> on Feb 14, 1998

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