Tuna Crepes
Ingredients
1/2 cup slivered almonds
3 tablespoons butter
1 (13 oz.) can water-packed tuna
1/4 cup lemon juice
1/4 teaspoon hot sauce
1 tablespoon chopped parsley
1/4 teaspoon salt
1/8 teaspoon mace
1 (6 oz.) can sliced mushrooms, drained
1/4 teaspoon dried green onion
1 (10 ¾ oz.) can cream of mushroom soup, undiluted
1/4 cup sherry
Preparation
1
Saute almonds in butter in a heavy skillet for 8 to 10 minutes. Drain on paper towels and set aside.
2
Drain tuna in colander and place in large mixing bowl. Pour lemon juice and hot sauce over tuna; add parsley, salt, mace, mushrooms, dried green onion and enough mushroom soup to hold mixture together. Spoon 1/4 cup tuna mixture in center of each crepe; roll up and place seam side down in a greased 12x8x2 inch baking dish. Dribble sherry over each crepe and sprinkle 1 tablespoon reserved almonds over each. Bake at 350 degrees for 30 minutes. Serve hot. Yield: 8 servings.
Tools
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Yield:
1.0 servings
Added:
Sunday, February 28, 2010 - 12:11am
