Tuna Crepes

• 1/2 cup slivered almonds
• 3 tablespoons butter
• 13 ounces water packed tuna
• 1/4 cup lemon juice
• 1/4 teaspoon hot sauce
• 1 tablespoon chopped parsley
• 1/4 teaspoon salt
• 1/8 teaspoon mace
• 6 ounces sliced mushrooms drained
• 1/4 teaspoon green onion dried
• 10 3/4 ounces cream of mushroom soup undiluted
• 1/4 cup sherry

1. Saute almonds in butter in a heavy skillet for 8 to 10 minutes. Drain on paper towels and set aside.
2. Drain tuna in colander and place in large mixing bowl. Pour lemon juice and hot sauce over tuna; add parsley, salt, mace, mushrooms, dried green onion and enough mushroom soup to hold mixture together. Spoon 1/4 cup tuna mixture 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 tablespoon reserved almonds over each. Bake at 350 degrees for 30 minutes. Serve hot. Yield: 8 servings.

almonds, butter, water, lemon juice, hot sauce, parsley, salt, mace, mushrooms, green onion, cream of mushroom soup undiluted, sherry

Taken from www.yummly.com/recipe/Tuna-Crepes-1675165 (may not work)