Tuna St. Jacques - cooking recipe

Ingredients

3 green onions, chopped fine
4 Tbsp. butter
4 oz. fresh chopped mushrooms
1/2 c. dry vermouth
2 Tbsp. grated Parmesan cheese
1 (10 1/2 oz.) can cream of chicken soup
white pepper to taste
finely chopped parsley
2 (7 oz.) cans white meat tuna, drained and broken into chunks
1/3 c. bread crumbs

Preparation

Preheat oven to 450\u00b0.
Brown onions and mushrooms in 3 tablespoons butter until tender.
Remove from heat.
Combine soup and vermouth and bring to a boil.
Add half of the sauce to onion/mushroom mixture.
Spoon equally into 6 buttered sea shells or ramekins.
Top with parsley and chunks of tuna.
Spoon on the remainder of sauce.
Combine cheese and bread crumbs and sprinkle over each serving.
Drizzle a small amount of melted butter over crumbs.
Heat in oven for 10 minutes or until browned.
Serves 6.