• 1serving

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Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. -In a small saucepan, combine and bring to a boil:

  2. 4 1/2 ounce Frozen artichoke hearts

  3. 1 cup Chicken stock Boil for 7-8 minutes, or until they are tender. Transfer the artichoke hearts with a slotted spoon to a cutting board, reserving the stock, and chop them coarse, and put them in a large bowl.

Instructions Jump to Ingredients ↑

  1. In a large heavy skillet, cook: ½ cup thinly sliced scallions in: 1 tbs olive oil Add and cook stirring, until the liquid from the mushrooms is evaporated: ¼ lb mushrooms, sliced thin 2 garlic cloves, minced Add to the artichokes in the bowl with: 6-½ ox can tuna, drained ½ cup orzo cooked al dente In a small heavy saucepan, melt: 1-½ tbs butter Add, and cook, stirring, 3 minutes: 2 tbs all-purpose flour Add the reserved stock in a stream, whisking, and bring the mixture to a boil, whisking.

  2. Simmer the mixture, stirring, for 5 minutes. Remove the pan from the heat, and stir in: 1-½ tbs fresh lemon juice 2 tbs grated Parmesan Add to mixture in bowl with: 1 tbs snipped fresh dill ground black pepper Mix well and transfer to a butter 1 qt gratin dish. In a small bowl combine: ¼ cup grated Parmesan ¼ cup fine fresh bread crumbs Sprinkle mixture over tuna mixture and bake the gratin in the middle of a preheated 400 degree oven for 30 minutes, or until the topping is golden.


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