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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From the Phila. Inquirer Ingredients:
1 green bell pepper, cut into 1 inch pieces |
1 red bell pepper, cut into 1 inch pieces |
1 cup pineapple chunk |
2 tablespoons butter |
3/4 cup pineapple juice |
1 1/2 tablespoons cornstarch |
2 teaspoons soy sauce |
2 tablespoons cider vinegar |
1/4 cup sugar |
3/4 cup chicken broth |
2 (6 1/2 ounce) cans tuna, drained |
salt |
pepper |
Directions:
1. Sauté peppers and pineapple in butter.
2. Add 1/4 cup pineapple juice; cover and simmer about 5 minutes.
3. Combine remaining 1/2 cup pineapple juice with cornstarch.
4. Add soy sauce, vinegar, sugar and broth.
5. Add to pepper mixture and cook, stirring constantly, until thickened.
6. Add tuna and season to taste with salt and pepper.
7. Heat until hot.
8. Serve with cooked rice.
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