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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

  1. Drain tomatoes; reserve juice. Quarter tomatoes and set aside.
  2. Cook onion, green pepper and garlic in 1 tablespoon butter in large skillet over medium heat until vegetables are tender crisp.
  3. Add 1/2 cup reserved tomato juice, pepper sauce, salt and black pepper. Simmer over medium heat 10 to 15 minutes.
  4. Add tuna and tomatoes to skillet; mix gently. Cook until thoroughly heated. Serve over hot rice.
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