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Sweet And Sour Tuna

American.Eats's picture
  Butter 3 Tablespoon
  Canned pineapple chunks 1 Pound
  Canned onions 1 Pound (Drained)
  Chicken bouillon cube 1
  Maraschino cherries 8
  Sugar 2 Tablespoon
  Vinegar 1⁄3 Cup (5.33 tbs)
  Cornstarch 1⁄4 Cup (4 tbs)

Melt butter in skillet; cook green peppers in butter for 5 minutes or until crisp-tender.
Drain pineapple, reserve syrup.
Add 1 cup reserved syrup, pineapple, onions and bouillon cube to green peppers; bring to a boil.
Reduce heat; simmer for 5 minutes.
Drain and halve cherries.
Drain tuna; break into pieces.
Add tuna, cherries, sugar and vinegar to green pepper mixture; blend well.
Blend remaining reserved pineapple syrup with cornstarch; stir into tuna mixture.
Simmer, stirring constantly, until clear and thickened.
Serve over rice.

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