Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           slivered blanched almonds
   6      ounces        medium egg-less noodles
   6 1/2  ounces        water-packed tuna - -- (1 can), drained and
                        -- flaked
     1/4  cup           reduced-calorie mayonnaise
   1      cup           sliced celery ribs -- (about 3 ribs)
     1/3  cup           finely chopped onion
     1/4  cup           diced green bell pepper
  10      ounces        frozen peas - -- (1 pkg), cooked per
                        -- package
   1      tablespoon    corn-oil margarine
   1                    garlic clove -- minced or pressed
   3      tablespoons   unbleached all-purpose flour
     3/4  cup           defatted chicken stock
     1/2  cup           skim milk
     1/2  teaspoon      salt -- (omit if using
                        -- salted chicken
                        -- stock)
     1/8  teaspoon      black pepper -- freshly ground
   2      ounces        reduced-fat cheddar cheese -- grated

Preparation:

Toast the almonds in a 350F oven until golden brown, 8 to 10 minutes. Set aside. Cook the noodles according to the package directions, omitting salt or oil in the water. Drain and combine in a large bowl with the tuna, mayonnaise, celery, onion, bell pepper, and cooked peas. Set aside. Preheat the oven to 425F Melt the margarine in a medium-size skillet. Add the garlic and cook over medium heat just until it starts to sizzle. Add the flour and stir for 1 minute; do not brown. Add the stock and milk and stir with a wire whisk until it comes to a boil. Add the salt and pepper and cook 1 minute more. Add the cheese and stir until it melts. Pour the sauce mixture into the noodle mixture and mix well. Turn into a 1 1/2-quart casserole and sprinkle with the toasted almonds. Bake until bubbly and slightly crisp on the top, about 20 minutes. Source: COOK IT LIGHT CLASSICS by Jeanne Jones