"This speedy recipe has been in my family for as long as I can remember," shares Betty Bernat of Littleton, New Hampshire. "Because it relies on pantry staples, it's easy to make when you can't decide what to fix for dinner," At 48 cents a serving, it's economical besides."
- 1/4 cup chopped green pepper
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/3 cup milk
- 1 can (14-1/2 ounces) stewed tomatoes
- 1 can (6 ounces) tuna, drained and flaked
- 1 teaspoon Creole seasoning
- Hot cooked rice, optional
- In a large saucepan, saute green pepper in butter until tender. Stir in the flour, sugar, salt and pepper until blended. Gradually add milk, stirring constantly. Stir in tomatoes. Bring to a boil; cook and stir for 2 minutes. Add tuna and Creole seasoning; heat through. Serve with rice if desired. Yield: 4 servings.
Originally published as Creole Tuna in Quick Cooking March/April 1999, p46
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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