Serving 3/4 cup, Exchanges 1 lean meat, 1/2 starch, 82 calories.

Vegetable cooking spray
1 med. sized sweet red or green pepper, coarsely chopped
8 green onions, cut into 1/2" slices
1 clove garlic, minced
1 c. diagonally sliced celery
1 (8 oz.) can sliced water chestnuts, drained
5 oz. fresh snow pea pods
2 oz. mushrooms, sliced
1 tbsp. cornstarch
3 tbsp. reduced sodium soy sauce
3 tbsp. water
1 tbsp. vinegar
1/4 tsp. ground ginger
2 (6 1/2 oz.) cans tuna in water, drained & flaked

1. Coat a large, heavy skillet with cooking spray; heat at medium heat for 2 minutes. Add pepper, green onions, and garlic; stir fry 15 seconds. Add celery, water, chestnuts, peas and mushrooms. Stir fry 1 minute or until vegetables are crisp tender. (Do not overcook.)

2. Combine cornstarch and next 4 ingredients, stirring until dissolved; add to skillet or wok. Cook over high heat, stirring frequently until sauce is slightly browned. Add tuna, stirring to coat well.

NOTE: Stir Fried Tuna may be served over hot cooked rice that has been cooked without salt or fat. (Check exchange lists for value on rice.)