2 tbsp. butter
1/2 c. chopped green onion
1 c. chopped celery
1/2 c. chunked green pepper
1/2 c. sliced water chestnuts
1 c. tomatoes
1 (13 1/2 oz.) can pineapple chunks
2 (7 oz.) cans tuna
1/2 tsp. ground ginger
1 tbsp. arrowroot
2 tbsp. soy sauce

Melt butter in a large skillet. Saute green onions, celery and green peppers until tender crisp. Add water chestnuts and tomatoes. Drain pineapple, reserving all juice. Add pineapple chunks and tuna to mixture in skillet. Heat gently until warmed through. Combine reserved pineapple syrup, ginger, arrowroot and soy sauce. Stir tuna until mixture comes to a boil and thickens. Serve at once over crisp Chinese noodles or fluffy, buttered rice. Makes 4 generous servings.