Saute 1 pound cleaned and quartered fresh mushrooms (use stems and caps) in 4 tablespoons butter. When soft, sprinkle on 4 tablespoons Wondra flour. Add 1 3/4 cups diluted evaporated milk, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook over low heat until thickened. Add 1 can tuna fish (6 ounce), broken up. Set aside to mellow. Add 1 cup raw rice to 3 cups chicken broth (boiling) to which has been added 1 tablespoon butter, 1 teaspoon dried parsley, and 1/2 teaspoon salt. Cover and simmer slowly for about 30 minutes, stirring with a fork constantly. Mix together with tuna and mushroom mixture. Serves 4.