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Tuna Artichoke Horns

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Ingredients
  Canned tuna 6 1⁄2 Ounce, drained (1 Can)
  Marinated artichoke hearts 6 Ounce, drained, chopped (1 Jar)
  Canned whole mushrooms 3 Ounce, drained (1 Can)
  Shredded swiss cheese 1 Cup (16 tbs)
  Croissants/Other croissants 4
  Cream cheese with chives 3 Ounce (1 Package)
  Dairy sour cream 1⁄2 Cup (8 tbs)
  Milk 3 Tablespoon
  Fresh spinach/Romaine lettuce 1 Bunch (100 gm)
  Snipped fresh chives/Sliced green onion 1 Tablespoon
  Radishes 2 , thinly sliced
Directions

Preheat oven to 350F (175C).
In a small bowl, combine tuna, artichoke hearts, mushrooms and Swiss cheese; toss together.
Split croissants horizontally.
Open and place on a baking sheet.
Fill croissants with tuna mixture.
Replace tops.
Bake 10 minutes.
In a small saucepan, heat together cream cheese, sour cream and milk.
Stir constantly until smooth and bubbly.
Remove from heat.
Cover luncheon plates with spinach or romaine lettuce.
Place 1 croissant on each plate.
Remove top and set at an angle at back of bottom part.
Spoon warm cream sauce over filling.
Sprinkle with chives or green onion.
Arrange several radish slices beside sandwiches.

Recipe Summary

Method: 
Baked
Ingredient: 
Fish

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