Tuna Ramekins

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Sep. 14, 2011

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

Difficulty Level: Very Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

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