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Tuna Stew

2 tuna fillets
1 green pepper, chopped
1 can cream of mushroom soup
1 (15 oz.) can tomato sauce
l lemon, juiced
1 cup white wine
1 (4 oz.) can sliced mushrooms
2 onions, sliced
Oregano, dash
1 (8 oz.) can Ro-Tel tomatoes
Salt and pepper, to taste

Place tuna fillets in roasting pan or casserole dish.
Pour remaining ingredients over fillets.
Sprinkle top with Parmesan cheese and bake uncovered for 1 hour.
Serves 6.

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