liz@seismo.UUCP (Elizabeth Cummings) (10/17/83)
Tuna St. Jacques 3 green onions, chopped fine 4 tablespoons butter 4 oz mushrooms, chopped 1 can cream of chicken soup 1/2 cup dry vermouth pepper to taste 1 tablespoon parsley, chopped fine 2 (7oz) cans tuna (or fresh) 2 tablespoons Parmesan cheese 1 slice bread crusts removed Preheat oven to 450. Cook onions in 2 tablespoons butter until tender. Remove from heat. Brown mushrooms quickly in 1 tablespoon butter. Combine soup and vermouth. Heat to boiling. Season to taste. Mix half of sauce with onions and mushrooms and tuna. Spoon equally into six buttered seashells. Combine bread and cheese in blender. Sprinkle over seashells. Drizzle rest of sauce over top. Heat in oven 10 minutes or until browned. OR Tuna Burgers 1 (7oz) can tuna drained and flaked (or fresh) 1/2 cup fine bread crumbs 2 tablespoons minced onion 1/3 cup mayo 2 tablespoons chili sauce Optional: hambuger buns toasted,lettuec,tomato. Combine first 4 ingrediants. Blend next 3 ingrediant; stir into tuna mixture. Form into patties. Fry lightly oiled skillet over medium heat for about 5 minutes or until browned.