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Scrambled Tuna

4 eggs
1 (6 1/2-7 oz.) can Tuna, drained
1 Tbsp. butter or margarine
1/4 cup milk or condensed milk (optional)

Mix the eggs until whites and yolks are just blended. In skillet, heat 1 tablespoon butter or margarine over medium heat. Add drained Tuna to the eggs.

Pour mixture in skillet. Keep stirring as it cooks (with wooden spoon if Teflon pan) until eggs are cooked.

Makes 2-3 servings.

Add toast for a simple Lenten Friday meal.

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