Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      6 1/2 ounces  tuna chunk-style -- packed in water (2)
   3      tablespoons   all-purpose flour
   2      cups          water at room temperature
   3      tablespoons   margarine
     1/2  cup           instant dry milk
   1      cup           thinly sliced celery
     1/2  teaspoon      salt
   1      4 oz can      mushroom stems pieces -- drained (1)
                        whisper of pepper

Preparation:

Drain tuna well. Discard liquid and set tuna fish aside for later use. Place margarine in a 1 1/2 qt. saucepan. Melt over moderate heat. Add celery and mushrooms and cook, stirring occasionally, over moderate heat until celery is limp. Add flour to vegetables and cook and stir until flour is dissolved. With a fork, mix water, dry milk, salt, and pepper to blend. Add to vegetables and cook and stir over moderate heat until smooth and thickened. Add tuna. Mix very lightly and serve hot using 3/4 cup per serving. Yield 4 cups