Tuna A La Philippine
|Diagonally sliced celery||1 Cup (16 tbs)|
|Onion||1 Medium, sliced|
|Green pepper strips||1⁄2 Cup (8 tbs)|
|Cooking oil||1 Tablespoon|
|Cooked rice||3 Cup (48 tbs)|
|Monosodium glutamate||1⁄4 Teaspoon|
|Garlic salt||1⁄4 Teaspoon|
|Ground ginger||1⁄8 Teaspoon|
|Canned tuna||14 Ounce (Drained)|
Cook celery, onion and green pepper in hot oil in large skillet until crisp-tender.
Remove vegetables from skillet.
Add rice, seasonings and ginger to skil- let; mix well.
Add tuna; stir lightly.
Cook, stirring occasionally, over high heat for 2 minutes.
Stir in 3/4 cup water; add vegetable mixture.
Mix carefully; bring to a boil.
Reduce heat; simmer, covered, for 5 minutes.
Turn into heated serving dish; garnish outer edge with thin omelet strips or scrambled eggs.