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Hawaiian Tuna Skillet

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  Butter 3 Tablespoon
  Canned pineapple chunks 14 Ounce
  Julienned green pepper 1 Cup (16 tbs)
  Cornstarch 2 1⁄2 Tablespoon
  Soy sauce 1 Teaspoon
  Lemon juice 2 Tablespoon
  Sugar 1⁄2 Cup (8 tbs)
  Chicken bouillon 1 1⁄2 Cup (24 tbs) (Use Bouillon Cubes)
  Tuna 13 Ounce
  Salt 1⁄4 Teaspoon
  Ground pepper To Taste
  Canned chow mein noodles 1 Cup (16 tbs)

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.

Recipe Summary

Side Dish

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Average: 4.2 (15 votes)

Nutrition Rank

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 mg82.5%

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

Hawaiian Tuna Skillet Recipe