|Garlic||1 Clove (5 gm)|
|Celery||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Soy sauce||1 Tablespoon|
|Canned tuna||13 Ounce|
|Sautéed almonds||1⁄2 Cup (8 tbs)|
The Chinese flavor changes tuna fish into a treat.
Serve the tuna over hot rice, of course.
Heat oil in medium skillet, add garlic, celery, onion, and green pepper.
Stir until slightly tender but still crisp.
Blend cornstarch with 2 tablespoons water.
Add remaining water and soy sauce to skillet.
Stir in cornstarch mixture.
Add salt and tuna, continuing to stir gently until sauce thickens slightly.
Serve with rice garnished with almonds.