| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Portuguese | 1 | Servings | ||
INGREDIENTS
| 1 | tb | Olive oil |
| 1/2 | Onion (sliced) | |
| 2 | cn | Tuna (drained) (I used water pack solid) |
| 1 | cn | Tomato sauce |
| 1 | Dz rosemary (dried) | |
| 1/4 | ts | Cumin |
| 1 | ds | Red pepper |
| 1/2 | Bell pepper (chopped) or 1 Tbsp. dried | |
| 1/2 | ts | Salt |
| 1 | Tomato sauce can water |
INSTRUCTIONS
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@aol.com on Sep 18, 1997
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