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Tuna Buffet

2 cans (7 oz.) Tuna in vegetable oil
2 Tbsp. finely chopped onion
1 cup sliced celery
1 medium green pepper, cut in strips
1 Tbsp. curry powder
1/4 tsp. ginger
1 tsp. salt
1 Tbsp. lemon juice
1 can (14 oz.) pineapple chunks
1 can (10 oz.) cream of mushroom soup, undiluted
2 Tbsp. raisins
3 cups hot cooked rice


Drain oil from Tuna into saucepan. Add onion, celery and green pepper; cook until crisp-tender. Stir in curry powder, ginger and salt. Drain liquid from pineapple and measure 1/2 cup. Add pineapple liquid, mushroom soup, and raisins to saucepan. Bring mixture to a boil, stirring constantly. Add lemon juice, pineapple and Tuna. Heat to serving temperature. Serve with rice.


Serves 6





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