Tuna Ramekins Recipe
Ingredients
| Water | 1 Can (10oz) | |
| Garlic | 1 Clove (5gm), pressed | |
| Fresh Mushrooms - 2 cups, stemmed and chopped | ||
| Yellow onion | 1/2 Cup (16 tbs), chopped | |
| Butter | 2 Tablespoon | |
| Chicken bouillon cube - 1, crumbled | ||
| Unseasoned bread crumbs - 1/2 cup | ||
| Warm water | 1/2 Cup (16 tbs) | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Thyme | 1 Teaspoon | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
Directions
GETTING READY
1. Drain tuna and flake into chunks, removing bones and skin if any.
2. Grease 4 ramekin cups or gratin dishes
MAKING
3. In a saucepan, melt the butter.
4. Add garlic, mushrooms and onion to the butter when hot and sauté them until limp, about 5 minutes.
5. Crumble bouillon cube, and tip in bread crumbs and herbs. Mix well with the vegetables and butter.
6. Add water and sauté for 2 minutes until heated through.
7. Lightly fold in tuna.
8. Divide the mixture among soufflé dishes.
9. Top each with cheese.
FINALIZING
10. Just before serving, gratinate the
11. Place ramekins under broiler for 3-4 minutes or until heated through and cheese melts and browns in specs.
SERVING
12. Serve hot accompanied with hot toast on the side.
1. Drain tuna and flake into chunks, removing bones and skin if any.
2. Grease 4 ramekin cups or gratin dishes
MAKING
3. In a saucepan, melt the butter.
4. Add garlic, mushrooms and onion to the butter when hot and sauté them until limp, about 5 minutes.
5. Crumble bouillon cube, and tip in bread crumbs and herbs. Mix well with the vegetables and butter.
6. Add water and sauté for 2 minutes until heated through.
7. Lightly fold in tuna.
8. Divide the mixture among soufflé dishes.
9. Top each with cheese.
FINALIZING
10. Just before serving, gratinate the
11. Place ramekins under broiler for 3-4 minutes or until heated through and cheese melts and browns in specs.
SERVING
12. Serve hot accompanied with hot toast on the side.
Chef
