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Tuna With Grapes

Diet.Chef's picture
Ingredients
  Water 1 Cup (16 tbs)
  Instant rice 1⁄2 Cup (8 tbs)
  Vegetable bouillon cube 1
  Finely chopped celery 1⁄4 Cup (4 tbs)
  Snipped parsley 2 Tablespoon
  All purpose flour 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Evaporated skim milk 1 Cup (16 tbs)
  Canned water packed tuna 7 Ounce, drained and broken into chunks
  Seedless green grapes 1⁄2 Cup (8 tbs), halved
  Dry white wine 2 Tablespoon
  Lemon juice 1 Tablespoon
Directions

GETTING READY
1) Preheat the oven to 350°F.

MAKING
2) In a saucepan, boil 2/3 cup water, add the bouillon, celery, parsley and rice, then cook for 2 minutes.
3) In 4 individual casseroles spray the vegetable coating and spoon in the rice mixture.
4) In another saucepan, mix the flour, salt and evaporated milk
together, stir continuously and cook until the mixture is bubbly and thickened.
5) Turn off the heat, stir in the rest of the ingredients and spoon into the casseroles over the rice mixture.
6) Place the casseroles in the oven and bake in the preheated oven for 20 minutes.

SERVING
7) Serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Tuna
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
40 Minutes
Ready In: 
70 Minutes
Servings: 
2

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