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Dilled Tuna Gratin with Orzo
and Artichoke Hearts



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Artichokes Study
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La Belle Cuisine


Dilled Tuna Gratin with Orzo
and Artichoke Hearts

Gourmet Archives

A 9-ounce package frozen artichoke hearts
2 cups chicken stock

1 cup thinly sliced scallions
2 tablespoons olive oil
1/2 pound mushrooms, thinly sliced
2 garlic cloves, minced
A 6 1/2-ounce tuna, packed in
olive oil, drained
1 cup orzo, cooked al dente, drained
3 tablespoons unsalted butter
1/4 cup flour
3 tablespoons fresh lemon juice
3/4 cup freshly grated Parmesan
2 tablespoons snipped fresh dill
1/2 cup fine fresh breadcrumbs

In a small saucepan combine the artichokes and stock, bring stock to a boil and boil the artichokes for 7 to 8 minutes, or until thy are tender. Transfer artichokes with slotted spoon to a cutting board, reserving the stock. Chop the artichokes coarse and put them in a large bowl.
In a large heavy skillet cook the scallions in oil over moderate heat, stirring,
1 minute. Add mushrooms and garlic, cook the mixture, stirring, until liquid from mushrooms is evaporated. Add mixture to artichokes with the tuna and the orzo.
In a small heavy saucepan melt the butter over moderately low heat, add flour and cook roux, stirring, for 3 minutes. Add reserved stock in a stream, whisking, and bring mixture to a boil, whisking. Simmer the mixture, stirring, for 5 minutes. Remove pan from heat. Stir in lemon juice and 1/4 cup Parmesan. Add sauce to tuna mixture will dill and salt and pepper to taste, combine mixture well and transfer it to a buttered 1 1/2-quart gratin dish.
In a small bowl combine remaining 1/2 cup Parmesan and the breadcrumbs and sprinkle evenly over the tuna mixture. Bake gratin in the middle of a preheated 400-degree F. oven for 30 minutes or until topping is golden.

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