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.