| 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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