Yield: 6 Cups
|2 tablespoons||Vegetable oil|
|2 \N||Green peppers, chopped|
|2 cups||Sliced fresh mushrooms|
|1 can||(7.5 oz.) Solid Light Tuna, drained and flaked|
|1 \N||Jar (313 ml) roasted red peppers, drained and thinly sliced|
|½ cup||Each pitted ripe olives and stuffed manzanilla olives, sliced|
|1 can||(14 oz.) tomato sauce|
|½ cup||Chili sauce|
|½ cup||White vinegar|
|2 \N||Bay leaves|
|\N \N||Pinch ground cinnamon|
Heat oil in a saucepan over medium-high heat. Add green peppers and mushrooms; cook 3-5 minutes or until soft.
Add tuna, roasted red peppers, olive, tomato sauce, chili sauce, vinegar, bay leaves and cinnamon. Bring to a boil over medium high heat.
Reduce heat and simmer 15-20 minutes or until vegetables are tender and sauce has thickened. Remove bay leaves, cool and refrigerate. Serve with crackers or breads. Keeps 1 week in the refrigerator. Prep Time: 20 minutes Cooking Time: 2-25 minutes. Makes 6 cups.
Typed in MMFormat by cjhartlin@... Source: Primo Family Favorites.
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Sep 5, 1999