Island Tuna and Pineapple |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 2 |
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This is best with a good-quality, preferably albacore, solid pack tuna. Ingredients:
1 (13 1/2 ounce) can pineapple chunks |
1/4 cup vinegar |
1/4 cup sugar |
2 teaspoons soy sauce |
1/2 cup water |
2 1/2 tablespoons cornstarch |
2 teaspoons peanut oil or 2 teaspoons vegetable oil |
1 medium onion, chopped into large pieces (about 3/4 inch) |
2 medium green peppers, chopped into large pieces (about 3/4 inch) |
1 (7 ounce) can solid white tuna, drained and broken into large chunks |
1 medium tomato, sliced into wedges (optional) |
1 1/2 cups hot cooked rice (or amount preferred for personal taste) |
Directions:
1. Drain the canned pineapple chunks, reserving the juice.
2. In a bowl, combine the juice from the pineapple, vinegar, sugar, soy sauce, water and cornstarch. Whisk together very well until smooth, then set aside.
3. In a wok or large frying pan, heat oil on medium high heat until very hot. Add onion and pepper and stir-fry for about 30 seconds. Add pineapple chunks and stir-fry for about another 30 seconds. Add tuna and stir-fry gently for about another 15 seconds.
4. Stir reserved liquid mixture again, then pour over tuna pineapple mixture. Stir gently to combine, bring to a boil, and cook just until thickened.
5. If desired, stir in tomato wedges until heated through.
6. Serve on hot cooked rice.
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