Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray.
In large nonstick saucepan, combine soup, pineapple, water chestnuts, pimientos, rice, celery, raisins, lemon-pepper seasoning and water; mix well. Bring to a boil. Remove from heat. Stir in tuna and mayonnaise; mix well. Spoon into sprayed baking dish. Top with almonds.
Bake at 400°F. for 15 to 20 minutes or until thoroughly heated.