Tuna a la King
Yield
6 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
|
|
| 1 | each |
green bell peppers
diced |
|
| ¼ | pound |
mushrooms
fresh, sliced |
|
| 2 | cups |
bechamel (white) sauce
|
|
| 2 | cans |
tuna
drained and flaked |
|
| 1 | tablespoon |
pimentos
chopped |
|
| 1 | ounce |
sherry
dry, optional |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
english muffins
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
|
|
| 1 | each |
green bell peppers
diced |
|
| 113.4 | g |
mushrooms
fresh, sliced |
|
| 473 | ml |
bechamel (white) sauce
|
|
| 2 | cans |
tuna
drained and flaked |
|
| 15 | ml |
pimentos
chopped |
|
| 28.9 | ml/g |
sherry
dry, optional |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
english muffins
|
*
|
Directions
In a chafing dish (or heavy saucepan), melt butter and sauté green pepper and mushrooms until pepper is tender.
Add white sauce, tuna, pimiento, sherry, and salt and pepper.
Heat and serve on warm muffings.
