---------- Recipe via Meal-Master (tm) v8.02
  Categories: Main dish, Alcohol
       Yield: 10 servings
       1 pk Elbow macaroni (7oz)
       1 c  Digonally sliced celery
     1/2 c  Pimiento-stuffed olives
       1 cn Tuna,drained (9 1/2oz)
       2 tb Grated onion
       2 ts Salt
     1/4 ts Ground pepper
       3 c  Shredded American cheese
       2 tb Butter or margarine
       1 tb Flour
     1/2 ts Salt
     1/4 ts Ground pepper
       1 c  Dairy sour cream
       1 c  Dry white wine
       1 tb Butter or margarine
   Cook macaroni as directed on package; drain and rinse. Stir celery and
   olives into macaroni. Heat oven to 375'. Place half of the macaroni mixture
   in ungreased baking dish, 13 1/2x8 3/4x1 3/4 inches. Mix tuna, onion, 1
   teaspoon salt, 1/4 teaspoon pepper and the cheese. Sprinkle macaroni
   mixture with half of the una mixture; repeat.
   Melt 2 tablespoons butter in 2-quart saucepan over low heat; stir in flour,
   1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over low heat, stirring
   constantly, until mixture is smooth and bubbly. Remove from heat. Stir in
   sour cream and wine. Heat to boiling, stirring constantly. Pour over tuna
   mixture; dot with 1 tablespoon butter. Cover with aluminum foil and bake 30
   minutes. Uncover; bake until golden, about 15 minutes.