1 pk Wide noodles (16 oz.)
1 lg Can Albacore tuna
-in water 1 Red bell pepper *
1 lg Onion *
1 lg Jar pimentos
5 md Celery stalks *
1/2 c Seasoned bread crumbs
1 1/2 c Mayonaise
1 cn Cream of celery soup
1 Soup can milk
3/4 c Good Sherry wine
1 pk Slivered almonds
* Chopped small 1. Cook noodles al dente, rinse with cold water, drain, and toss with a
little olive oil. Put aside and cover to keep soft. 2. Saute onions, peppers, celery in olive oil for about 5 minutes. Throw in
the pimentos. Set aside. 3. In a large deep skillet, mix together the mayonaise, celery soup, milk
and Sherry. Cook a few minutes until well blended, then add sauted ingredients. 4. Drain the tuna, flake and put in the sauce. Cook for a couple of
minutes, stirring gently. 5. In a large bowl, mix the cooked noodles and sauce until well blended.
6. Transfer to small casserole dishes or one large (your choice) and
sprinkle with bread crumbs and slivered almonds. Salt & pepper to taste when served. —–