6 1/2 oz (2) cans tuna chunk-style;

           -packed in water
      3 tb All-purpose flour;

      2 c  Water at room temperature;

      3 tb Margarine;

    1/2 c  Instant dry milk;

      1 c  Thinly sliced celery

    1/2 ts Salt

      4 oz (1)cn mushroom stems pieces

           -drained
           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 meat Low-sodium diets:
  Omit salt. Use salt-free margarine.
  From: Fred Mueller                    Date: 08-21-93