Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
¼ cup unsalted butter
2 teaspoons chicken bouillon granules
¼ cup all-purpose flour
4 cups milk or half and half
2 tablespoons pimentos	Drained
½ cup thinly sliced carrots	Washed, peeled and thinly sliced
1 cup potatoes	Washed, trimmed and cubed
½ cup onions	Washed, trimmed, and diced
½ teaspoon dried dill
1 teaspoon basil
1 tablespoon Worcestershire sauce
¼  teaspoon white pepper
6 oz. canned water packed white chunk tuna	Drained

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large saucepan heat butter to medium high heat. Add onions and carrots cook until tender. Add bouillon granules, potatoes, onions, pimentos, Worcestershire sauce, dill and pepper.
2	Stir in flour and half and half or milk. Heat to boil and reduce heat. Cook and stir until thickened and bubbly.
3	Just before serving. Stir in tuna.  Heat through.	Cook until internal temperature reaches 145°F.