Creole Tuna

Creole Tuna ½ of a green pepper, chopped ½ of a small onion, diced 1 stalk of celery, diced 2 tbsp. butter 2 tbsp. all-purpose flour ½ tsp. sugar Salt and pepper, to taste ⅓ cup milk 1 can (14.5 oz.) stewed tomatoes (chop them up if you prefer smaller pieces) 1 can (6 oz.) tuna, drained and flaked 1 tsp. Cajun seasoning Cooked rice In a skillet, saute the green pepper in butter until tender. Stir in the flour, sugar, salt and pepper. Mix well. Slowly add the milk, stirring constantly until well combined and thickened. Stir in the tomatoes. Bring to a boil. Cook and stir for 2-3 minutes. Add the tuna and Cajun seasoning. Heat through. Serve over cooked rice.