Tuna jambalaya

Yield: 6 servings

Measure Ingredient
5 \N Strips bacon, cut 1-in piece
2 mediums Onion; chopped
2 \N Cloves garlic; minced (or 3)
1 \N Bay leaf
¼ teaspoon Thyme
3 larges Tomatoes; peeled and chopped
2 cans Tuna; drained
\N \N Salt
\N \N Pepper
1 cup Rice; raw
2 cups Water; boiling
\N \N Fresh parsley; chopped

In large, heavy skillet cook the bacon until crisp, remove from pan and set aside. In same pan saute onion and garlic until tender. If bacon is very fatty, drain off some of the grease. Add bay leaf and thyme and cook stirring constantly for 5 minutes over medium heat.

Add tomatoes and cook for 10 minutes. Add tuna and reserved bacon pieces. Season with salt and pepper, stir in the rice, and add approximately 2 cups of boiling water to reach 1 ince above the mixture. Cover the pan tightyly and simmer over low heat until rice is tender (approximately 30 minutes). If there is too much liquid, continue to simmer with cover removed. Sprinkle each serving liberally with chopped fresh parsley.

From: The Tuna Cookbook

Charring off the Ol' Point!

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