Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 6 1/2 ounces tuna fish, chunk-style packed in water (2 cans)

  3. 3 tablespoons margarine

  4. 1 cup celery -- thinly sliced

  5. 4 ounces mushrooms, stems & pieces drained (1 can)

  6. 3 tablespoons all-purpose flour

  7. 2 cups water at room temperature

  8. 1/2 cup instant dry milk

  9. 1/2 teaspoon salt

  10. whisper of white pepper

Instructions Jump to Ingredients ↑

  1. Drain tuna well. Discard liquid and set tuna fish aside for later use. Place margarine in a 1 1/2 quart saucepan. Melt over moderate heat. Add celery and mushrooms and cook, stirring occasionally, over moderate heat until celery is limp. Add flour to vegetables and cook and stir until flour is absorbed. With fork, mix water, dry milk, salt, and pepper to blend. Add to vegetables and cook and stir over moderate heat until smooth and thickened. Add tuna fish. Mix very lightly and serve hot using 3/4 cup per serving.


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