Portuguese Tuna


1 tablespoon Olive oil
Onion (sliced)
2 cans Tuna (drained) (I used water pack solid)
1 Dz rosemary (dried)
teaspoon Cumin
Bell pepper (chopped) or 1 Tbsp. dried
teaspoon Salt


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.


6.0 servings


Saturday, February 13, 2010 - 4:47am



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