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Hawaiian Tuna Skillet

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Ingredients
  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)
Directions

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

Cuisine: 
Asian
Course: 
Side Dish
Dish: 
Noodle
Ingredient: 
Fish

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4.16
Average: 4.2 (15 votes)