Instructions: 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 nonstick skillet saute leeks, carrot 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.

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