Tuna Lorenzo

Description
Makes 6 servings

Ingredients

 * 1 cup sliced green onions
 * 1 4-ounce can sliced mushrooms, drained
 * 1 tablespoon butter or margarine
 * 1 10-3/4-ounce can condensed cream of mushroom soup
 * 1/2 cup half and half
 * 2 tablespoons dry white wine
 * 1 tablespoon Dijon mustard
 * 1 teaspoon Worcestershire sauce
 * 1 9-1/4-ounce can tuna in water, drained
 * 1 cup cooked green peas
 * 1/4 cup sour cream
 * 1/4 teaspoon ground black pepper
 * 3 cups hot cooked rice

Directions
Cook onions and mushrooms in butter in large skillet over medium heat until soft. Stir in soup, half and half, wine, mustard and Worcestershire sauce. Heat; add tuna, peas, sour cream, salt and pepper. Heat but do not boil. Serve over hot rice.