Title: Tuna On Shingle - The Dim View
Categories: Seafood, Soups, Dairy, Breads
Yield: 3 Servings
10 oz (2 cans) tuna; drained *
1/3 c Bell pepper, diced
1/4 ts Black pepper
1/4 ts Granulated garlic
10 3/4 oz Can Cream of Celery soup
3 tb Milk; as needed
Toasted bread or muffins
This is super easy and makes a great breakfast, light
lunch or supper. A country-style toasted bread makes
this dish.
Saute bell peppers until wilted.
Add undiluted soup, season with pepper and garlic.
Fold tuna into soup mixture being careful not to break
too much. Add 2 or 3 tb milk or more to achieve creamy
consistency.
Heat to simmer.
Serve over toast of your choice.
* Note: This can also be done with leftover salmon
