8 oz. spinach fettuccine or green noodles
1/2 c. sliced green onion
3 tbsp. butter
3 tbsp. flour
2 c. milk
1 (6 1/2 oz.) can tuna, drained, broken in chunks
1 c. crumbled feta cheese (4 oz.)
1/2 c. sliced pitted ripe olives

Cook fettuccine or noodles according to package directions. Drain well; keep fettuccine warm.

Meanwhile, in a medium saucepan cook onion in butter until tender but not brown. Stir in flour. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Gently stir in tuna and 1/4 cup of the cheese. Spoon tuna mixture over hot cooked fettuccine or noodles. Sprinkle with remaining cheese and olives. Serve immediately. Makes 4 servings.