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Tuna Stuffed Onions
1 cup of dry white wine or water
1 cup of vinegar
1 clove garlic, minced
1 teaspoon of salad oil
1 bay leaf
1/4 teaspoon of dried thyme
6 medium onions, peeled
1 cup (7 ounce can) of tunafish
1/3 cup of chopped green olives
1 tablespoon of chopped parsley
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Combine wine, vinegar, garlic, oil, bay leaf and thyme in saucepan. Add onions. Bring to a boil; simmer about 20 minutes or until onions are tender. Cool. Remove onions. Chill. Cook liquid mixture over high heat until mixture is reduced by half. Strain and cool. Mix together tunafish and olives. Carefully remove centers from onions. Fill onions with tuna mixture. Spoon sauce over onions. Garnish with parsley. 6 servings
 
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