Tuna Curry

• 1 cup chopped onion
• 2 tablespoons butter or margarine
• 1/4 to 1/2 teaspoon curry powder
• 1 can condensed hot cream of mushroom soup
• 1/2 cup milk
• 1 can (6-1/2 or 7-ounce) tuna in water, drained
• cooked rice
• 1/4 to 1/2 cap sherry (optional)

1. Cook onion in butter until just tender.
2. Blend in curry powder, cream of mushroom soup and milk.
3. Add tuna, stirring carefully to not breat up lumps; heat thoroughly.
4. Serve spooned over hot cooked rice.

For a slightly different flavor, add sherry.