2 leeks or green onions
1 stalk of celery, cut diagonally into slices
1 tablespoon canola oil
1-3/4 cups or 1 can (14.5 ounces) of chicken broth
2 tablespoons cornstarch
1/3 cup dry white wine
1-1/4 cup seedless red and green grapes, cut into halves
1 can (12.5 ounces) tuna, drained, and broken into chunks
1 tablespoon chopped chives
1/4 teaspoon white or black pepper
4-5 slices whole-wheat bread (or your choice), toasted and cut into quarters

Directions
If using leeks, wash thoroughly between leaves. Cut off white portion; trim and slice 1/4 inch thick. Discard green portion. For green onions, trim and slice 1/4 inch thick. In a large skillet, sauté leeks and celery in oil for 3 minutes. In a small bowl, stir together chicken broth and cornstarch until smooth; stir into vegetables. Cook and stir until mixture thickens and bubbles. Stir in wine; simmer for 2 minutes. Stir in grapes, tuna, chives, and pepper. Cook for 2 minutes more to heat through. To serve, ladle sauce over toast points.

Serves 4-5