1/3 cup chopped onion 2 tablespoons butter 1 tablespoon all-purpose flour 3/4 cup milk 1 chicken bouillon cube 1/4 teaspoon salt, optional 1/8 teaspoon pepper 1 can (3-1/4 ounces) light water-packed tuna, drained and flaked 1/2 cup frozen peas 2 teaspoons diced pimientos 1 cup hot cooked egg noodlesDirections
In a small saucepan, saute onion in butter until tender. Stir in flour until blended; cook and stir for 1 minute. Gradually stir in milk. Add the bouillon, salt if desired and pepper. Bring to a boil. Cook and stir for 1 minute or until thickened. Stir in the tuna, peas and pimientos; heat through. Serve with noodles. Yield: 1 serving.
1 serving (calculated without salt) equals 705 calories, 32 g fat (19 g saturated fat), 115 mg cholesterol, 1,832 mg sodium, 63 g carbohydrate, 6 g fiber, 42 g protein.