Description
A recipe for Tuna Vegetable Creole

Ingredients

• 3 tablespoons olive or vegetable oil
  
• 3/4 cup chopped onion
  
• 2 tablespoons chopped fresh garlic
  
• 1 (15-ounce) can diced tomatoes, undrained
  
• 1 (15-ounce) can tomato sauce
  
• 2 tablespoons granulated sugar
  
• 1 teaspoon salt
  
• 1/2 teaspoon curry powder
  
• 1/4 teaspoon thyme, crushed
  
• 1/8 teaspoon black pepper
  
• 1 bay leaf
  
• 2 cups diced zucchini (2 to 3 small)
  
• 1 (15.5-ounce) can whole kernel corn, drained
  
• 1/2 cup coarsely chopped green pepper
  
• 1 tablespoon cornstarch
  
• 2 tablespoons water
  
• 2 (12-ounce) cans Chicken of the Sea Solid White Albacore Tuna in Spring Water, drained
  
• 3 cups hot cooked rice

Preparation
Preparation Time: 20 to 25 minutes | Cooking Time: 30 minutes

In large saucepan, heat oil and sauté onion and garlic until onion is tender (about 5 minutes). Add tomatoes, tomato sauce, sugar, salt, curry powder, thyme, pepper and bay leaf. Simmer, covered, 15 minutes; stir occasionally. Blend in zucchini, corn and green pepper. Simmer, covered, 5 to 10 minutes longer or until vegetables are tender. Meanwhile, combine cornstarch and water. Stir into vegetable mixture until well blended. Bring to boil and cook 1 minute. Gently fold in tuna; cook until heated through. Remove bay leaf. Serve over hot rice.

Nutrition
no information available

Serves
Makes 8 servings

Variations
no information available