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2 7-ozs. cans tuna (I use packed in water)
1 cup chicken-flavored bouillon (pareve)
1/2 cup chopped onion
1 8-ozs. can mushrooms
1/4 cup margarine
2 tbsp. flour
1/4 tsp. Worcestershire sauce
2 tbsp. ketchup
1/2 cup sour cream
Pepper to taste

Sauté onions and mushrooms. Add flour and brown. Add bouillon and cook until thick. Add remaining ingredients and cook on a low light until thoroughly heated.

Serve over rice or noodles.

Posted by Judith Trachtman

Nutritional Info Per Serving: N/A