2 tbsp. vegetable oil
1 (12 oz.) tuna, drained
1 (2 oz.) water chestnuts, drained
1 clove garlic, crushed
1 oz. chopped onion
1/2 tsp. ground ginger
1/2 tsp. white pepper
1 tsp. sherry extract
4 tbsp. soy sauce
1/4 c. water
5 oz. frozen snow peas

In large non-stick skillet, brown garlic and onion until soft. Sprinkle with ginger and pepper; add sherry extract, soy sauce and water. Break tuna into large chunks and add to skillet, stirring gently. Cook covered, until heated through. Add snow peas and water chestnuts and cook about 5 minutes or until snow peas are tender-crisp. Stir in vegetable oil just before serving. Yield: 2 servings.