Tuna St. Jacques
Submitted by billiejoe33
Canned tuna gets the French treatment in this microwave-friendly St. Jacques: mushrooms, bell peppers, and green onions in a white wine cream sauce topped with buttery crushed croutons. Elegant enough for company, easy enough for Tuesday.
YIELD
4 servingsPREP
20 minCOOK
15 minREADY
35 minSt. Jacques usually means scallops, a fancy French preparation, and a price tag to match.
This clever version swaps in canned tuna and uses the microwave to pull the whole thing together in about 35 minutes.
Sliced mushrooms, bell peppers, and green onions get softened first, then tossed with chunky tuna, lemon juice, and fines herbes.
The sauce is a quick roux of flour whisked into low-fat milk, white wine, and yogurt that thickens up beautifully in the microwave.
Spoon it into individual baking dishes or clam shells, top with buttery crushed croutons, and you’ve got something that looks like it took all afternoon.
Chef Tips
- Stir the sauce halfway through microwaving to prevent lumps from forming
- Crushed croutons give better coverage and crunch than whole ones; put them in a zip-lock bag and give them a few whacks with a rolling pin
- Clam shells make for a stunning presentation if you’re serving this as a starter at a dinner party
Ingredients
Directions
In a large microwavable bowl, combine mushrooms, bell pepper, and onions.
Micro-cook on High power for 2½ to 4 minutes or until vegetables are tender, stirring once.
Stir in tuna, lemon juice, fines herbs and salt.
Set aside.
In a 2-cup microwavable measure combine milk, yogurt, and wine.
Stir in flour until smooth.
Micro-cook on High power for 1 to 3 minutes or until mixture thickens and bubbles, stirring once.
Stir sauce into tuna mixture, combining well.
Spoon into 4 lightly greased individual microwavable baking dish es or 8 clam shells.
Sprinkle crushed croutons over tops; drizzle butter over croutons.
Cover loosely; micro-cook on High power for 3 to 6 minutes, or until heated through, rearranging dishes once.
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