2 (6 1/2 oz.) cans tuna
1 slice med. onion
1 c. chopped celery
1 can bean sprouts (fresh 1 lb.)
1 can water chestnuts (fresh 8 oz.)
1/8 tsp. pepper
1/3 c. cornstarch
4 tbsp. soy sauce
2 (3 oz.) cans chow mein noodles

Drain tuna into a large saucepan. Add onion and celery to heated oil. Cook 2 to 3 minutes. Stir constantly. Drain sprouts and chestnuts, add enough water for 4 cups. Slice chestnuts thin.

Add liquid to saucepan with sprouts, chestnuts and pepper. Bring to boil and stir in cornstarch blended with soy sauce, a little water to make paste. Cook the mixture until thick. Serve over noodles.