2 (7 oz.) cans tuna
1/2 c. onion, chopped
1 1/2 tsp. salt
1 sweet red pepper or pimento, chopped
1 c. celery, sliced
1 garlic clove
4 oz. rice, precooked
2/3 c. water
2/3 c. milk

Drain oil or water from tuna into skillet. Add vegetables and cook until crisp and tender, about 3 minutes. Stir in remaining ingredients and bring to full boil. Cover; let stand 5 minutes. Fluff with fork and serve.