Portuguese tuna

Yield: 1 Servings

Measure Ingredient
1 tablespoon Olive oil
½ Onion (sliced)
2 cans Tuna (drained) (I used water pack solid)
1 can Tomato sauce
1 Dz rosemary (dried)
¼ teaspoon Cumin
1 dash Red pepper
½ Bell pepper (chopped) or 1 Tbsp. dried
½ teaspoon Salt
1 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

Similar recipes