TUNA AND MUSHROOM STROGANOFF

3 cups sliced fresh mushrooms
1/2 cup chopped green onions
2 cloves garlic, minced
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 1/2 cups low-fat milk
1/2 teaspoon dried tarragon, crushed
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 (12-ounce) can Starkist Tuna, drained and broken into chunks
1/3 cup reduced-fat sour cream
1/3 cup plain low-fat yogurt
Hot cooked pasta or rice

In a large skillet, saute mushrooms, onions, and garlic in oil for 3 minutes, stirring frequently.

Sprinkle flour over vegetables; stir until blended. Add milk all at once; cook and stir until mixture thickens and bubbles.

Stir in tarragon, Worcestershire, and pepper. Add tuna, sour cream, and yogurt. Cook over low heat for 2 minutes, or until heated. (Do not boil.)

Serve over hot cooked pasta or rice.

Servings: 6
Source: Starkist Tuna