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Tuna Oriental

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  Canned pineapple chunks 13 1⁄4 Ounce (1 Can)
  Sweet and sour sauce mix 4 Ounce (2 Envelopes, 2 Ounce Each)
  Green pepper 1 Medium
  Celery ribs 2 , sliced
  Canned tuna 13 Ounce (2 Cans, 6 1/2 Ounce Each)
  Bamboo shoots 1 Can (10 oz)
  Sliced water chestnuts 1 Can (10 oz)

Fifteen minutes before serving drain pineapple; set aside chunks.
Add enough water to juice to make 2 cups liquid.
In saucepan, heat sauce mix and juice until thickened, stirring occasionally.
Add green pepper and celery and cook 5 minutes.
Add tuna, pineapple chunks, bamboo shoots and water chestnuts,- cook until thoroughly heated.
Serve with rice.

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