1 (8 oz.) can tuna, drained
2 c. sliced fresh mushrooms
8 oz. frozen peas
1/2 c. sliced celery
2 tbsp. skim milk
1/2 tsp. salt
1/2 tsp. dry mustard
2 tbsp. mayonnaise
1 tbsp. chopped pimento, drained
1 tsp. white wine vinegar
2 slices 100% whole wheat bread, toasted

In skillet, combine tuna, mushrooms, peas, celery, skim milk and seasonings. Bring to a boil. Cover and simmer 5 minutes over medium heat. Combine mayonnaise, pimento and wine vinegar; stir into tuna mixture. Serve with toast. 2 servings.