Hawaiian Tuna Skillet
|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)|
|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.