1/2 c. uncooked rice
3 tbsp. butter
1/2 c. flour
1/4 tsp. pepper
1 c. cooked or canned tomatoes
Chopped parsley
2 cans (6 1/2 to 7 oz.) tuna
1 med. onion, minced
1 tsp. salt
1/8 tsp. ground thyme
2 c. milk
Croutons

Cook rice; drain and set aside. Drain oil from tuna into large saucepan and add butter. Add onion and saute until golden. Remove from heat and stir in next 4 ingredients, then stir in tomatoes. Add milk and put over low heat. Cook, stirring until thickened. Add tuna and rice and heat. Serve in individual casseroles with a sprinkling of croutons and parsley.