b'22 23MUSHROOMTHE SWEETTUNASAUCE SANDWICHServes 2 Dont underestimate the power of the sauce. 2 slices of bread Bread2 slices, toast it up.1/2 onion, choppedAt the turn of the 20th century (or just a bit before)Butter (or Nuttelex) Once toasted, butter up the toast.the quality of meat in Europe was terrible, so the 3 gloves garlic, finely choppedFrench made wonderful sauces to disguise theRaspberry or strawberry jam or crushed raw materials. I am of French heritage and my(please do not use anythingSpread jam on one slice (the more the better, I say).mother was a sauce maker! This is an easy, hard- else, definitely not Vegemite) Empty the can of tuna onto the jammed up slice of Butter (a bit) to-stuff-up, all-purpose sauce. toast.Dry sherry (enough to just cover95g can tuna (in spring water or the sauted onion and garlic) In a small saucepan, saut onions and garlic in butter. olive oil only) Close the sandwich up and press down firmly ENJOY! 6 mushrooms, sliced Once transparent and soft, add dry sherry. Make sureGood for breakfast, lunch, dinner and definitely after a 1 the onions and garlic are swimming but not drowningnight out! /cup chicken stock3 in the sherry.Salt and pepperSimmer until the liquid has been absorbed.1 tsp cornstarch (as required)In a small frypan, saut the mushrooms in butter until soft.Add the sauted mushrooms, stock, salt and pepper to the saucepan.Simmer for more than 10 minutes, the longer the better.If the sauce is too thin, add 1 teaspoon of cornstarch to a small glass and a small amount of cold water to dissolve it, then stir in slowly to the sauce as needed.Pour on anything you like.'