|Garlic||1 Clove (5 gm), minced|
|Celery||1 Cup (16 tbs), cut into strips|
|Onion||1 Large, diced|
|Green pepper||1 , cut into strips|
|Water||1 Cup (16 tbs)|
|Soy sauce||1 Tablespoon|
|Canned tuna||13 Ounce, drained and flaked|
|Sauted almonds||1⁄2 Cup (8 tbs)|
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.