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Saute the mushrooms and shallots or green onions in the butter for 3 minutes, adding dash of lemon juice (this not only brings out the flavor of the mushrooms, but somehow keeps them from absorbing the butter). Add half of the parsley, the tuna, and the white sauce. Heat slowly. Meanwhile bake thepatty shells according to package directions. When done, line each one with a piece of cheese. Fill with the tuna mixture and sprinkle on the remaining parsley. Arrange on a platter and serve.
From: The Tuna Cookbook MMMMM Charring off the Ol' Point!
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