| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Ethnic, Appetizers | 6 | Cups | |
INGREDIENTS
| 2 | tb | Vegetable oil |
| 2 | Green peppers, chopped | |
| 2 | c | Sliced fresh mushrooms |
| 1 | cn | (7.5 oz.) Solid Light Tuna, drained and flaked |
| 1 | Jar (313 ml) roasted red peppers, drained and thinly sliced | |
| 1/2 | c | Each pitted ripe olives and stuffed manzanilla olives, sliced |
| 1 | cn | (14 oz.) tomato sauce |
| 1/2 | c | Chili sauce |
| 1/2 | c | White vinegar |
| 2 | Bay leaves | |
| Pinch ground cinnamon |
INSTRUCTIONS
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 [email protected] Source: Primo Family Favorites. Posted to MM-Recipes Digest by "Cindy Hartlin" <[email protected]> on Sep 5, 1999
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