Tuna New Orleans - Helen Arrington
∙ Sauté in 2 T margarine for 5 min:
Tomato, quartered
½ C chopped green pepper
6 oz can sliced mushrooms (opt)
1 T chopped onion
∙ Remove tomato skins and add:
1 can cream of celery soup
1 can tuna, drained
∙ Heat through.
∙ Serve over rice.
