Tuna fish, mushrooms, and celery

1 servings

Ingredients

Quantity Ingredient
6½ ounce (2) cans tuna chunk-style; packed in water
3 tablespoons All-purpose flour;
2 cups Water at room temperature;
3 tablespoons Margarine;
½ cup Instant dry milk;
1 cup Thinly sliced celery
½ teaspoon Salt
4 ounces (1)cn mushroom stems pieces drained
Whisper of pepper

Directions

Drain tuna well. Discard liquid and set tuna fish aside for later use.

Place margarine in a 1½ 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 ¾ 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: ½ milk, 2 lean meat Low-sodium diets: Omit salt. Use salt-free margarine.

From: Fred Mueller Date: 08-21-93 Nancy O'Brion's Note: Source: The New Diabetic Cookbook by Mabel Cavaiani,R.D.

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