Tuna St. Jacques

By AnneS

Ingredients

• 3 green onions, chopped fine
• 4 Tablespoons butter
• 4 oz. mushrooms
• 1 can cream of chicken soup
• 1/2 cup dry vermouth
• Pepper to taste
• Parsley, chopped fine
• 14 oz tuna, chunk style
• 2 Tablespoons grated Parmesan cheese
• 1/3 cup breadcrumbs

Preparation

Step 1

Preheat oven to 450 degrees. Brown the onions and mushroom in the butter until tender. Remove from the heat.

Combine soup and vermouth; bring to a boil. Add half of the sauce to the onion-mushroom mixture. Spoon equally into 6 buttered sea shells or ramekins. Top with parsley and chunks of tuna. Spoon on the remainder of the sauce.

Combine cheese and breadcrumbs, and sprinkle over each serving. Drizzle a small amount of melted butter over the crumbs.

Heat in oven for 10 minutes, or until browned.

Serves 6.