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Tuna and Mushroom Stroganoff

3 c Sliced fresh mushrooms
1/2 c Chopped green onions
2 Cloves garlic; minced
2 tb Vegetable oil
2 tb All-purpose flour
1 1/2 c Low-fat milk
1/2 ts Dried tarragon; crushed
1/2 ts Worcestershire sauce
1/4 ts Pepper
1 cn (12-1/2 ounces) starkist tuna; drained and broken into chunks
1/3 c Reduced-calorie sour cream
1/3 c Plain low-fat yogurt
Hot cooked pasta or rice


In a large skillet, sauté mushrooms, onions and garlic in oil for 3 minutes, stirring frequently. Sprinkle flour over vegetables; stir until blended. Add milk all at once; cook and stir until mixture thickens and bubbles. Stir in tarragon, Worcestershire and pepper. Add tuna, sour cream and yogurt. Cook over low heat for 2 minutes or until heated. (Do not boil. ) Serve over pasta.




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