Tuna Stir-Fry

Serves 4

3 tablespoons vegetable oil
˝ cup sliced onion
1 clove garlic, minced or pressed
1 bag (16 ounces) frozen Oriental vegetables, thawed and drained
1 can (12 ounces) solid white tuna, drained and chunked
3 tablespoons soy sauce
1 tablespoon lemon juice
1 tablespoon water
1 teaspoon sugar
2 cups hot cooked rice

Note: May use 4 cups fresh vegetables, such as carrots, peapods, broccoli, bell peppers, mushrooms, celery and bean sprouts.

In wok or large skillet, heat oil over medium-high heat; sauté onion and garlic until onion is soft. Add vegetables; cook about 3 to 4 minutes or until vegetables are crisp-tender. Add tuna, soy sauce, lemon juice, water and sugar. Cook 1 more minutes; serve over rice.