Tuna Fish, Mushrooms and Celery

Description

 * Yield 4 cups - 6 servings

Ingredients

 * 6½ oz (2) cans tuna chunk-style packed in water
 * 3 tbsp all-purpose flour
 * 2 cup water at room temperature
 * 3 tbsp margarine
 * ½ cup instant dry milk
 * 1 cup thinly sliced celery
 * ½ tsp salt
 * 4 oz (1)cn mushroom stems pieces drained
 * whisper of pepper

Directions

 * 1) Drain tuna well.
 * 2) Discard liquid and set tuna fish aside for later use.
 * 3) Place margarine in a 1 ½ qt.
 * 4) Saucepan.
 * 5) Melt over moderate heat.
 * 6) Add celery and mushrooms and cook, stirring occasionally, over moderate heat until celery is limp.
 * 7) Add flour to vegetables and cook and stir until flour is dissolved.
 * 8) With a fork, mix water, dry milk, salt, and pepper to blend.
 * 9) Add to vegetables and cook and stir over moderate heat until smooth and thickened.
 * 10) Add tuna.
 * 11) Mix very lightly and serve hot using ¾ cup per serving.

Nutritional information
nutritive values per serving: 179 calories; 6 gm. Carbohydrates; 20 gm. Protein; 8 gm. Fat; 381 mg. Sodium. Food exchanges per serving: ½ milk, 2 lean meat low-sodium diets: omit salt. Use salt-free margarine