Tuna Stroganoff - cooking recipe

Ingredients

6 oz. onion, chopped
1 c. fresh mushrooms, sliced
1 tsp. Worcestershire sauce
2 Tbsp. catsup
1/8 tsp. pepper
1 Tbsp. cornstarch
1 c. water
1/2 c. plain yogurt
12 oz. canned tuna, drained
salt and pepper to taste
1 c. hot cooked enriched rice

Preparation

In a large nonstick skillet cook onions and mushrooms over low heat just until tender.
First cover skillet to create steam, then uncover and lightly brown vegetables.
Stir in Worcestershire sauce, catsup and pepper.
Dissolve cornstarch in water in a measuring cup.
Stir into vegetable mixture.
Cook, stirring constantly, until sauce is thickened.
Add yogurt and tuna. Adjust seasoning if desired.
Heat through.
Do not boil.
Divide evenly into 2 portions.
Serve each portion over 1/2 cup rice. Makes 2 servings for evening meal.