Tuna Fish, Mushrooms, And Celery Recipe
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Tuna Fish, Mushrooms, And Celery
6 1/2 cans tuna chunk-style, packed in water
3 oz all-purpose flour
2 cups water at room temperature
3 tbsp margarine
1/2 cup instant dry milk
1 cup thinly sliced celery
1/2 tsp salt
4 oz mushroom stems pieces drained, canned
whisper of pepper
Drain tuna well. Discard liquid and set tuna fish aside for later use.
Place margarine in a 1 1/2 qt. 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 dissolved. With a 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. Mix very lightly and serve hot using 3/4 cup per
serving.
Yield 4 cups - 6 servings
Nutritive values per serving: 179 calories; 6 gm. carbohydrates; 20 gm.
protein; 8 gm. fat; 381 mg. sodium.
Food Exchanges per serving: 1/2 milk, 2 lean mea
t Low-sodium diets: Omit salt. Use salt-free margarine. |
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