Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 cans | Tuna fish packed in oil, undrained |
| 1 cup | Diced celery |
| ½ cup | Finely chopped onion |
| ½ cup | Diced green pepper |
| ¼ pounds | Mushrooms, sliced |
| ¼ cup | Minced pimento |
| ⅓ cup | Toasted slivered almonds |
| ¼ cup | Dry sherry |
| 1 teaspoon | Salt |
| ½ teaspoon | Rosemary |
| ½ teaspoon | Marjoram |
| ¼ teaspoon | Pepper |
| 3 cups | Cooked rice |
Drain tuna oil into frying pan; heat. Add celery, onion, and green pepper; cook, stirring constantly, for 3-4 minutes. Add tuna fish, mushrooms, pimento, almonds, , sherry, rosemary, marjoram, and pepper to celery mixture. Simmer until heated through, stirring occasionally. Add cooked rice and serve.
Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's Collection Submitted By CAROLYN SHAW On 01-12-95