2 tbsp butter or margarine
1 cup thinly sliced onion
1 cup thinly sliced celery
1 large green pepper, seeded and diced
13 1/2 ounce can pineapple chunks
2 tbsp cornstarch
13 1/4 ounces chicken broth
2 tsp soy sauce
1/2 tsp salt
14 ounces tuna, drained
1/2 cup water chestnuts, sliced
3 ounces chow mein noodles

Heat butter or margarine in large nonstick skillet. Cook onion, celery and green pepper until just soft. Drain pineapple chunks; reserve. Combine pineapple syrup and cornstarch; add chicken broth, soy sauce and salt; pour into skillet. Cook over medium heat, stirring constantly, until thickened and bubbly. Add tuna, water chestnuts and pineapple; cover; heat until bubbly and piping hot. Serve with crisp fried noodles or hot cooked rice, if desired. Makes 6 servings of Tuna Hawaiian.