Tuna Creole

1 (3-4 oz.) can mushrooms
1/4 cup chopped onion
1/4 cup chopped green pepper
2 Tbsp. butter or margarine
2 tsp. flour
1/4 tsp. salt
Dash pepper
1/2 cup Heinz tomato ketchup
1 (6 1/2 - 7 oz.) can Tuna, drained

Drain mushrooms, reserving liquid. Add enough water to mushroom liquid to measure 1 cup; set aside. Saute the mushrooms, onions and green peppers in butter until they are tender. Stir in flour, salt and pepper into vegetables, then stir in mushroom liquid and ketchup. Heat slowly, stirring occasionally, until sauce is thickened. Add Tuna; heat. Serve over hot buttered rice.

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