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* 2 6-1/2-ounce cans tuna in water, drained and flaked |
* 2 6-1/2-ounce cans tuna in water, drained and flaked |
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* 3 cups hot cooked rice |
* 3 cups hot cooked rice |
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===Directions=== |
===Directions=== |
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− | Drain tomatoes; reserve juice. Quarter tomatoes and set aside. |
+ | #Drain tomatoes; reserve juice. Quarter tomatoes and set aside. |
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+ | #Add 1/2 cup reserved tomato juice, pepper sauce, salt and black pepper. Simmer over medium heat 10 to 15 minutes. |
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− | ===Other Links=== |
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− | ==See also== |
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[[Category: Main Dish]] |
[[Category: Main Dish]] |
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[[Category:Recipes]] |
[[Category:Recipes]] |
Revision as of 10:27, 7 May 2006
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.