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Tuna Veronique

2 leeks or green onions
1/2 c. thin carrot strips
1 stalk celery, cut diagonally into slices
1 tbsp. vegetable oil
1 3/4 c. or 1 can (14 1/2 oz.) chicken broth
2 tbsp. cornstarch
1/3 c. dry white wine
1 1/4 c. seedless red and green grapes, cut into halves
1 can (12 1/2 oz.) Starkist Tuna, drained and broken into chunks
1 tbsp. chopped chives
1/4 tsp. white or black pepper
4 to 5 slices bread, toasted and cut into quarters or 8 to 10 slices toasted French bread


If using leeks, wash thoroughly between leaves. Cut off white portion; trim and slice 1/4 inch thick. Discard green portion. For green onions, trim and slice 1/4 inch thick. In a large nonstick skillet saute leeks, carrots and celery in oil for 3 minutes. In a small bowl stir together chicken broth and cornstarch until smooth; stir into vegetables. Cook and stir until mixture thickens and bubbles. Stir in wine; simmer for 2 minutes. Stir in grape, tuna, chives and pepper. Cook for 2 minutes more to heat through. To serve, ladle sauce over toast points.


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