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Creole Tuna with Rice

Posted: Wednesday, February 06, 2008

 

  Versions of tuna noodle casserole have been around for decades. Baked in a 9-inch square baking pan, this recipe will make 4 servings. Photo by Sue Ade/Morris News Ser

Versions of tuna noodle casserole have been around for decades. Baked in a 9-inch square baking pan, this recipe will make 4 servings.

Photo by Sue Ade/Morris News Ser

2 (6.5 ounces) cans chunk style light tuna packed in oil, drained and flaked

2 tablespoons vegetable oil

1 green pepper, chopped

cup chopped green onion

cup chopped celery

1 clove garlic, minced

1 (14.5 ounces) can stewed tomatoes

1 (8 ounces) can tomato sauce

1 teaspoon sugar

teaspoon paprika

1/8 teaspoon fresh ground black pepper

Pinch cayenne pepper

Few drops Tabasco sauce

Salt to taste

2 tablespoons minced parsley, plus more for garnish

1 bay leaf

4 cups hot cooked rice

In a 12-inch skillet, heat oil over medium heat. Saut the pepper, onion, celery and garlic until soft. Add stewed tomatoes, tomato sauce, sugar, paprika, black and cayenne pepper, Tabasco sauce and salt; bring to a simmer. Stir in parsley and bay leaf and simmer, covered, for 25 minutes, over low heat; stir occasionally. Gently stir in tuna, being careful not to break up tuna pieces too much. Heat through. Remove bay leaf and serve over rice, or spoon tuna mixture into the center of a rice ring. Garnish with minced parsley.

Makes 4-6 servings.



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