Island Tuna and Pineapple

Name: Island Tuna and Pineapple
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2 serving(s)
Ingredients: 1 (13 1/2 ounce) can pineapple chunks; 1/4 cup vinegar; 1/4 cup sugar; 2 teaspoons soy sauce; 1/2 cup water; 2 1/2 tablespoons cornstarch; 2 teaspoons peanut oil or 2 teaspoons vegetable oil; 1 medium onion, chopped into large pieces (about 3/4 inch); 2 medium green peppers, chopped into large pieces (about 3/4 inch); 1 (7 ounce) can solid white tuna, drained and broken into large chunks; 1 medium tomatoes, sliced into wedges (optional); 1 1/2 cups hot cooked rice (or amount preferred for personal taste)

Submitted by Catwhispers

"This is best with a good-quality, preferably albacore, solid pack tuna."

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Ready In:: 18mins
Ingredients:: 12
Serves:: 2

ingredients

1 (13 1/2 ounce) can pineapple chunks
¹⁄₄ cup vinegar
¹⁄₄ cup sugar
2 teaspoons soy sauce
¹⁄₂ cup water
2 ¹⁄₂ tablespoons cornstarch
2 teaspoons peanut oil or 2 teaspoons vegetable oil
1 medium onion, chopped into large pieces (about 3/4 inch)
2 medium green peppers, chopped into large pieces (about 3/4 inch)
1 (7 ounce) can solid white tuna, drained and broken into large chunks
1 medium tomatoes, sliced into wedges (optional)
1 ¹⁄₂ cups hot cooked rice (or amount preferred for personal taste)

directions

Drain the canned pineapple chunks, reserving the juice.
In a bowl, combine the juice from the pineapple, vinegar, sugar, soy sauce, water and cornstarch. Whisk together very well until smooth, then set aside.
In a wok or large frying pan, heat oil on medium high heat until very hot. Add onion and pepper and stir-fry for about 30 seconds. Add pineapple chunks and stir-fry for about another 30 seconds. Add tuna and stir-fry gently for about another 15 seconds.
Stir reserved liquid mixture again, then pour over tuna pineapple mixture. Stir gently to combine, bring to a boil, and cook just until thickened.
If desired, stir in tomato wedges until heated through.
Serve on hot cooked rice.