Hawaiian Tuna Skillet Recipe

Summary

CuisineCourse
DishMain Ingredient

Ingredients

 Butter3 Tablespoon
 Canned pineapple chunks14 Ounce
 Julienned green pepper1 Cup (16 tbs)
 Cornstarch2 1⁄2 Tablespoon
 Soy sauce1 Teaspoon
 Lemon juice2 Tablespoon
 Sugar1⁄2 Cup (8 tbs)
 Chicken bouillon1 1⁄2 Cup (24 tbs) (Use Bouillon Cubes)
 Tuna13 Ounce
 Salt1⁄4 Teaspoon
 Ground pepper To Taste
 Canned chow mein noodles1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2143 Calories from Fat 718

% Daily Value*

Total Fat 82 g126.5%

Saturated Fat 32.3 g161.4%

Trans Fat 0 g

Cholesterol 247.6 mg

Sodium 1799.8 mg75%

Total Carbohydrates 252 g84%

Dietary Fiber 9.3 g37.1%

Sugars 152.2 g

Protein 104 g207.1%

Vitamin A 194% Vitamin C 208.8%

Calcium 8.9% Iron 50.7%

*Based on a 2000 Calorie diet

Directions

Drain pineapple, reserving juice, in a saucepan, cook drained pineapple in butter about 3 minutes.
Add 1/2 cup of the juice and the green pepper (julienne strips are about the size of a match).
Blend cornstarch and remaining juice.
Stir this into hot pineapple mixture along with soya sauce, lemon juice, sugar and bouillon.
Stir cook over medium heat until thickened.
Add tuna with its bit of broth, salt and pepper.
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