Tuna Veronique
| Yield: | 4 Servings |
| Categories: |
| 2 | Leeks or green onions | |
| 1/2 | c | Carrot; cut into thin strips |
| 1 | Stalk celery; cut diagonally into slice | |
| 1 | tb | Vegetable oil |
| 1 3/4 | c | Or 1 can; (14-1/2 ounce) chicken broth |
| 2 | tb | Cornstarch |
| 1/3 | c | Dry white wine |
| 1 1/4 | c | Seedless red and green grapes; cut into halves |
| 1 | cn | (12-1/2 ounces) starkist tuna; drained and broken into chunks |
| 1 | tb | Chopped chives |
| 1/4 | ts | White or black pepper |
| 4 | sl | Bread; toasted and, up to 5, cut into quarters or 8 to 10 slices toasted french bread |
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