2 tbsp. chopped green pepper
1 tbsp. butter
2 hard cooked eggs
1/2 c. milk
White pepper, cayenne & dry mustard to taste
1 (7 oz.) can tuna, drained
2 tbsp. chopped pimiento
1 can cream of mushroom soup
1 tsp. lemon juice
Toast

Cook pepper in butter until soft; mix in soup, stirring well; add milk. Cook over medium heat until hot. Break tuna into chunks; add to soup with pimiento, eggs and seasonings. Cook until heated through and serve on toast. Very good. When done in microwave, omit milk and cut butter to 1 teaspoon.