Ingredients:

2 tbs special oil

½ cup chopped onions

½ pound mushrooms, sliced

1 tbs flour

¾ tbs salt

¼ tbs freshly ground black pepper

1-1/2 cups skim milk

27-3/4 ounce cans tuna fish, drained and flaked

3 slices toast trimmed and cut in triangles

 2 tomatoes peeled and sliced

2 tablespoons minced parsley

Preparation:

          Heat the oil in a skillet sauté the onions 5 minutes. Add the mushrooms sauté 5 minutes longer. Blend in the flout, salt and pepper: add the milk stirring steadily to the boiling point. Cook over low heat 5 minutes. Mix in the tuna.

          Arrange the toast on the tuna mixture of a banking dish; place the tomatoes over it. Pour the tuna mixture over all. Bake in a 375 oven 20 minutes. Sprinkle with the parsley.

Serves 6.

Per serving

Calories 270

Saturated fat 1.8 grams

Polyunsaturated fat 3.7 grams

Total fat 6.6 grams

Reference:

The Low Salt, Low Cholesterol Cookbook

Myra Waldo

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