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