Skillet Tuna Supreme
|Diagonally sliced celery||1 Cup (16 tbs)|
|Diced green pepper||1 Cup (16 tbs)|
|Finely sliced green onions||1⁄4 Cup (4 tbs)|
|Canned mushrooms||3 Ounce (1/2 Cup)|
|Cooking sherry||3 Tablespoon|
|Canned tuna||7 Ounce, drained, flaked (1 Can)|
|Cracked black pepper||1⁄2 Teaspoon|
|Medium egg noodles||4 Ounce (Uncooked, 2 1/4 Cups)|
|Heavy cream/Whipping cream||1⁄4 Cup (4 tbs)|
|Pimiento||1 , diced|
|Slivered almonds||1⁄2 Cup (8 tbs)|
Saute celery, green pepper and green onions in butter until tender, but not brown.
Add mushrooms with liquid, sherry, tuna, salt, pepper and marjoram.
Reduce heat; cook, covered, 5 minutes.
Meanwhile, cook noodles according to package directions; drain.
Carefully stir cream into heated tuna mixture; remove from heat and spoon over noodles.
Garnish with pimiento and almonds.