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Ingredientes
- 1/2 c. slivered almonds
- 3 tbsp. butter
- 1 (13 ounce.) can water-packed tuna
- 1/4 c. lemon juice
- 1/4 teaspoon warm sauce
- 1 tbsp. minced parsley
- 1/4 teaspoon salt
- 1/8 teaspoon mace
- 1 (6 ounce.) can sliced mushrooms, liquid removed
- 1/4 teaspoon dry green onion
- 1 (10 3/4 ounce.) can cream of mushroom soup, undiluted
- 1/4 c. sherry
- Basic Crepes
Direcciones
- Saute/fry almonds in butter in a heavy skillet for 8 to 10 min. Drain on paper towels and set aside.
- Drain tuna in colander and place in large mixing bowl. Pour lemon juice and warm sauce over tuna; add in parsley, salt, mace, mushrooms, dry green onion and sufficient mushroom soup to hold mix together. Spoon 1/4 c. tuna mix in center of each crepe; roll up and place seam side down in a greased 12x8x2 inch baking dish. Dribble sherry over each crepe and sprinkle 1 Tbsp. reserved almonds over each. Bake at 350 degrees for 30 min. Serve warm. Yield: 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 313g | |
| Recipe makes 2 servings | |
| Calories 417 | |
| Calories from Fat 277 | 66% |
| Total Fat 31.78g | 40% |
| Saturated Fat 13.47g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 1675mg | 70% |
| Potassium 337mg | 10% |
| Total Carbs 22.95g | 6% |
| Dietary Fiber 3.1g | 10% |
| Sugars 7.17g | 5% |
| Protein 6.39g | 10% |
