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Skillet Tuna

2 (7 oz.) cans Tuna
1/2 cup onion, chopped
1 1/2 tsp. salt
1 sweet red pepper or pimento, chopped
1 cup celery, sliced
1 garlic clove
4 oz. rice, precooked
2/3 cup water
2/3 cup milk


Drain oil or water from Tuna into skillet. Add vegetables and cook until crisp and tender, about 3 minutes. Stir in remaining ingredients and bring to full boil. Cover; let stand 5 minutes. Fluff with fork and serve.








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