Sweet and Sour Tuna

Serves: 8
Total Calories: 498


2 (6 1/2-ounce) cans tuna water-packed, drained
3 tablespoons butter
1 green bell pepper, cut in strips
1 1/2 cups celery diagonally sliced
2 tablespoons cornstarch
1/2 teaspoon ginger grated
3 tablespoons white vinegar
3 teaspoons soy sauce
1 (20-ounce) can pineapple chunk
2 teaspoons chicken bouillon
6 cups white rice, cooked


Drain tuna fish if packed in oil, oil may be used in place of butter (or margarine). Heat butter or tuna oil in skillet. Add green pepper and celery cook over high heat about 2 minutes. Measure cornstarch and ginger into 2-cup measure. Add vinegar, soy sauce and syrup drained from pineapple add enough water to make 1 1/2 cups. Add liquid to skillet along with tuna, pineapple, and bouillon. Cook, stirring constantly, until bouillon cube is dissolved and mixture is thick and hot. Serve over cooked rice.

Nutritional Facts:

Serves: 8
Total Calories: 498
Calories from Fat: 39

This Sweet and Sour Tuna recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.

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