2 cans (7 oz.) tuna in vegetable oil
2 tbsp. finely chopped onion
1 c. sliced celery
1 med. green pepper, cut in strips
1 tbsp. curry powder
1/4 tsp. ginger
1 tsp. salt
1 tbsp. lemon juice
1 can (14 oz.) pineapple chunks
1 can (10 oz.) cream of mushroom soup, undiluted
2 tbsp. raisins
3 c. hot cooked rice

Drain oil from tuna into saucepan. Add onion, celery and green pepper; cook until crisp-tender. Stir in curry powder, ginger and salt. Drain liquid from pineapple and measure 1/2 cup. Add pineapple liquid, mushroom soup, and raisins to saucepan. Bring mixture to a boil, stirring constantly. Add lemon juice, pineapple and tuna. Heat to serving temperature. Serve with rice. Serves 6.