Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-In a small saucepan, -artichoke
-combine and bring to a -hearts with a slotted spoon
-boil: -to a cutting board,
4 1/2 oz Frozen artichoke hearts -reserving the
1 c Chicken stock -stock, and
-Boil for 7-8 minutes, or -chop them coarse, and put
-until they are tender. -them in a large bowl.
-Transfer the

In a large heavy skillet, cook: 1/2 cup thinly sliced scallions in: 1
tbs olive oil Add and cook stirring, until the liquid from the
mushrooms is evaporated: 1/4 lb mushrooms, sliced thin 2 garlic
cloves, minced Add to the artichokes in the bowl with: 6-1/2 ox can
tuna, drained 1/2 cup orzo cooked al dente

In a small heavy saucepan, melt: 1-1/2 tbs butter Add, and cook,
stirring, 3 minutes: 2 tbs all-purpose flour Add the reserved stock
in a stream, whisking, and bring the mixture to a boil, whisking.
Simmer the mixture, stirring, for 5 minutes. Remove the pan from the
heat, and stir in: 1-1/2 tbs fresh lemon juice 2 tbs grated Parmesan
Add to mixture in bowl with: 1 tbs snipped fresh dill ground black
pepper

Mix well and transfer to a butter 1 qt gratin dish. In a small bowl
combine: 1/4 cup grated Parmesan 1/4 cup fine fresh bread crumbs

Sprinkle mixture over tuna mixture and bake the gratin in the middle
of a preheated 400 degree oven for 30 minutes, or until the topping
is golden.

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