• 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

Directions

1. Saute/fry almonds in butter in a heavy skillet for 8 to 10 min. Drain on paper towels and set aside.
2. 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.