Tuna Ramekins
Ingredients
| Chunk light tuna in water | 6 1/2 Ounce (1 Can) | |
| Garlic | 1 Clove (5 gm) , pressed | |
| Fresh mushrooms | 2 Cup (32 tbs) , stemmed and chopped | |
| Yellow onion | 1/2 Cup (8 tbs) , peeled and chopped | |
| Butter | 2 Tablespoon | |
| Chicken bouillon cube | 1 , crumbled | |
| Unseasoned bread crumbs | 1/2 Cup (8 tbs) | |
| Warm water | 1/2 Cup (8 tbs) | |
| Chopped fresh parsley | 1/4 Cup (4 tbs) | |
| Thyme | 1 Teaspoon | |
| Grated parmesan cheese | 1/2 Cup (8 tbs) |
Directions
GETTING READY
1. Drain tuna and flake into chunks, removing bones and skin if any.
2. Grease 4 ramekin cups or gratin dishes
MAKING
3. In a saucepan, melt the butter.
4. Add garlic, mushrooms and onion to the butter when hot and sauté them until limp, about 5 minutes.
5. Crumble bouillon cube, and tip in bread crumbs and herbs. Mix well with the vegetables and butter.
6. Add water and sauté for 2 minutes until heated through.
7. Lightly fold in tuna.
8. Divide the mixture among soufflé dishes.
9. Top each with cheese.
FINALIZING
10. Just before serving, gratinate the
11. Place ramekins under broiler for 3-4 minutes or until heated through and cheese melts and browns in specs.
SERVING
12. Serve hot accompanied with hot toast on the side.
Recipe Summary
Nutrition Facts
Serving size
Calories 209Calories from Fat 104
% Daily Value*
Total Fat 12 g18.5%
Saturated Fat 6 g30%
Trans Fat 0 g
Cholesterol
Sodium 662 mg27.58%
Total Carbohydrates 10 g3.3%
Dietary Fiber 1 g4%
Sugars 1 g
Protein 18 g36%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
