Tuna A La Philippine Recipe
Ingredients
| 1 c. diagonally sliced celery | ||
| Onion | 1 Medium, sliced | |
| Green pepper | 1/2 Cup (16 tbs) | |
| Cooking oil | 1 Tablespoon | |
| Cooked rice | 3 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Monosodium glutamate | 1/4 Teaspoon | |
| Pepper | 1 Dash | |
| Garlic salt | 1/4 Teaspoon | |
| Ground ginger | 1/8 Teaspoon | |
| 2 7-oz. cans tuna, drained | ||
Directions
Cook celery, onion and green pepper in hot oil in large skillet until crisp-tender.
Remove vegetables from skillet.
Add rice, seasonings and ginger to skil- let; mix well.
Add tuna; stir lightly.
Cook, stirring occasionally, over high heat for 2 minutes.
Stir in 3/4 cup water; add vegetable mixture.
Mix carefully; bring to a boil.
Reduce heat; simmer, covered, for 5 minutes.
Turn into heated serving dish; garnish outer edge with thin omelet strips or scrambled eggs.
Remove vegetables from skillet.
Add rice, seasonings and ginger to skil- let; mix well.
Add tuna; stir lightly.
Cook, stirring occasionally, over high heat for 2 minutes.
Stir in 3/4 cup water; add vegetable mixture.
Mix carefully; bring to a boil.
Reduce heat; simmer, covered, for 5 minutes.
Turn into heated serving dish; garnish outer edge with thin omelet strips or scrambled eggs.
Chef
