Tuna Skillet Special

• 6 Tbsp. butter or margarine
• 6 medium onions, chopped
• 2 green peppers, diced
• 2 sweet red peppers, cut in strips (optional)
• 1 small can pimientos, chopped
• 1/2 lb. mushrooms, sliced
• 2 (10 1/2 oz.) cans tomato soup
• 1 c. light cream
• 3 (7 oz.) cans tuna fish
• 1/2 c. chutney
• salt and pepper

1. Melt butter or margarine in a large skillet over medium flame; add onions, green peppers, red peppers (if used), pimientos and mushrooms.
2. Cook and stir until onions are transparent.
3. Mix tomato soup and cream together and stir into the onion mixture. Bring to a boil over medium flame and cook a few minutes.
4. Drain tuna; break into bite-size chunks and add to mixture in skillet. Stir in chutney.
5. Add salt and pepper to taste.
6. Stir well to blend.
7. Yield: 6 to 8 servings.
8. Good served over hot cooked rice or noodles.

butter, onions, green peppers, sweet red peppers, pimientos, mushrooms, tomato soup, light cream, tuna fish, chutney, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=457371 (may not work)