Tuna Creole Skillet

Description
Makes 6 servings

Ingredients

 * 1/3 cup chopped onion
 * 1 14-1/2-ounce can peeled whole tomatoes
 * 1 medium onion, sliced and separated into rings
 * 1 green bell pepper, cut into 1/2-inch squares
 * 1 clove garlic, minced
 * 1 tablespoon butter or margarine
 * 1/4 teaspoon hot pepper sauce
 * 1/8 teaspoon ground black pepper
 * 1/2 teaspoon salt
 * 2 6-1/2-ounce cans tuna in water, drained and flaked
 * 3 cups hot cooked rice

Directions
Drain tomatoes; reserve juice. Quarter tomatoes and set aside.

Cook onion, green pepper and garlic in 1 tablespoon butter in large skillet over medium heat until vegetables are tender crisp. Add 1/2 cup reserved tomato juice, pepper sauce, salt and black pepper. Simmer over medium heat 10 to 15 minutes.

Add tuna and tomatoes to skillet; mix gently. Cook until thoroughly heated. Serve over hot rice.