2 tbsp. finely chopped onion
3 tbsp. butter
3 tbsp. all purpose flour
1/4 tsp. salt
1 1/4 c. milk
1/2 c. dairy sour cream
1 (6 1/2 - 7 oz.) can tuna, drained
3 tbsp. dry white wine
2 tbsp. snipped parsley
Toasted, slivered almonds
Pastry shells

Cook onion in butter until tender, but not brown. Blend in flour, salt and dash pepper. Add milk all at once; cook quickly, stirring constantly until mixture thickens and bubbles. Stir in sour cream. Add tuna, wine and parsley. Heat through. Sprinkle with toasted almonds, if desired. Serve in pastry shells or spoon over hot buttered toast points. Makes 4 servings.