1 c  Plum jam

      2 tb Cornstarch

    1/4 c  Water

    1/4 ts Ground ginger

      1    Clove garlic; minced

      1 c  Water

    1/2 ts Salt; to taste

      1 tb Soy sauce

      1 tb Cider vinegar

      2 cn Tuna; drained and chunked

           Cooked rice
           Chopped nuts; optional
           Chopped parsley; optional
           Coconut, flaked; optional
  Put the jam in heavy pan.  Mix cornstarch and 1/4 c pater and blend into
  the jam.  Add ginger, garlic, water, salt, soy sauce, and vinegar and cook,
  stirring constantly, until thickened.  Add tuna and heat.  Serve over
  mounds of hot cooked rice and serve little side bowls of chopped nuts,
  parsley, and coconut to sprinkle over the top, if desired.
  From:  The Tuna Cookbook