1/2 c. sliced celery
2 tbsp. chopped onion
1 tbsp. butter
2 tbsp. chopped pimiento
1 can cream of mushroom soup
1/3 c. milk
1 (7 oz.) can tuna, flaked and drained

In saucepan, cook celery and onion in butter until tender. Stir in soup, milk, tuna and pimiento. Heat. Stir occasionally. Serve over toast or biscuits.