Tuna on Toast

This afternoon, I decided I really wanted to make my appetizer, so I made it for lunch instead of dinner. I decided on this recipe because I like tuna, and it looked the least repulsive. Congrats to me for eating celery.  Less deserving of congratulations is that is was more of a soup than a serving for toast, but it didn't even taste to badly. It simply looked mildly repulsive. The celery was actually quite a good addition. Serves 4
Ingredients:

• 3 Tbsp margarine
• 3 Tbsp chopped onion
• 1/3 cup celery or green pepper
• 6 Tbsp flour
• 1 can creamed soup
• 3/4 to 1 cup milk
• 1 can tuna
• 1 Tbsp lemon juice

Melt margarine and add chopped onion and celery or green pepper. Add flour. 

Blend together. Add rest of ingredients. Heat through and serve on toast.

Changes: I hate onions, so I switched the onions with an unmeasured amount of onion powder - quite a bit because I do love the powder. I also switched margarine for butter, but didn't know how to measure the tablespoons so I used far too much. To be safe with reaching a celery taste, I used a creamed celery soup, and more milk than necessary.  Because the instructions called for toast, I decided to try both Melba toast, and regular toast (white bread). If the food has been less of a liquid the Melba toast would be perfect. As it was, I believe the white toast was a good substitution should your attempt at this recipe be as equally slippery.