Yield: 1 Servings
Measure | Ingredient |
---|---|
1 tablespoon | Olive oil |
½ \N | Onion (sliced) |
2 cans | Tuna (drained) (I used water pack solid) |
1 can | Tomato sauce |
1 \N | Dz rosemary (dried) |
¼ teaspoon | Cumin |
1 dash | Red pepper |
½ \N | Bell pepper (chopped) or 1 Tbsp. dried |
½ teaspoon | Salt |
1 \N | Tomato sauce can water |
Saute the onion in the olive oil until tender. Add tuna and remaining ingredients and simmer 10 minutes. Jackie says this is a foolproof recipe and always turns out. She says she uses two dashes of red pepper now. You can jazz it up with crushed red pepper but I recommend that you have a cast iron stomach if you do. (I don't!) I left out an ingredient -- one tomato sauce can full of water! Also, I used green bell pepper but I suspect that it would be even better with red bell pepper. That's what I'm going to use next time. I tried it on rice, even though Jackie says she and her husband just eat it plain with French bread to sop up the juice.
Posted to Bakery-Shoppe Digest V1 #250 by SuzyQ421@... on Sep 18, 1997