Sweet And Sour Tuna Recipe
Ingredients
| Butter | 3 Tablespoon | |
| 2 green peppers, cut in strips | ||
| Pineapple chunks | 1 1 Pound | |
| Onions | 1 1 Pound, drained | |
| Chicken | 1 | |
| Maraschino cherries | 8 | |
| 2 7-oz. cans tuna | ||
| Sugar | 2 Tablespoon | |
| Vinegar | 1/3 Cup (16 tbs) | |
| Cornstarch | 1/4 Cup (16 tbs) | |
| Cooked rice | ||
Directions
Melt butter in skillet; cook green peppers in butter for 5 minutes or until crisp-tender.
Drain pineapple, reserve syrup.
Add 1 cup reserved syrup, pineapple, onions and bouillon cube to green peppers; bring to a boil.
Reduce heat; simmer for 5 minutes.
Drain and halve cherries.
Drain tuna; break into pieces.
Add tuna, cherries, sugar and vinegar to green pepper mixture; blend well.
Blend remaining reserved pineapple syrup with cornstarch; stir into tuna mixture.
Simmer, stirring constantly, until clear and thickened.
Serve over rice.
Drain pineapple, reserve syrup.
Add 1 cup reserved syrup, pineapple, onions and bouillon cube to green peppers; bring to a boil.
Reduce heat; simmer for 5 minutes.
Drain and halve cherries.
Drain tuna; break into pieces.
Add tuna, cherries, sugar and vinegar to green pepper mixture; blend well.
Blend remaining reserved pineapple syrup with cornstarch; stir into tuna mixture.
Simmer, stirring constantly, until clear and thickened.
Serve over rice.
Chef
