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Tuna St Jacques

Ingredients
  Canned tuna in water 13 Ounce (2 cans, 6-1/2 ozs each)
  Olive oil 1 Tablespoon
  Green onion with tops 4
  Mushrooms 1⁄4 Pound, finely chopped
  Cream of mushroom soup 1 Can (10 oz)
  Dry vermouth/Chicken broth 1⁄2 Cup (8 tbs)
  Parmesan cheese 3 Tablespoon
  Dried bread crumbs 1⁄4 Cup (4 tbs)
  Butter/Margarine 2 Tablespoon, melted
Directions

GETTING READY
1. Preheat the oven to 425 ° F
2. Drain and flake tune

MAKING
3. Heat oil in a frying pan and saute the onions and mushrooms
4. Stir in soup and vermouth and bring to a simmer
5. Butter 6 scallop shells (available in kitchen shops or import stores) or 6 individual ramekins
6. Divide half of sauce among shells and top each with tuna, spoon remaining sauce over tuna
7. Mix Parmesan cheese and bread crumbs and sprinkle over tops, then drizzle with melted butter
8. Heat in a 425 ° F oven for about 10 minutes until browned on top and heated through

SERVING
9. Serve in shells (if desired) or serve with a sauce of your choice

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Tuna
Interest: 
Healthy
Servings: 
4

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