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Ingredientes
- 2 tbsp. vegetable oil
- 2 med. onions, minced
- 1 (16 ounce.) can whole tomatoes
- 1 teaspoon sugar
- 1 bay leaf
- 1/2 teaspoon salt
- 1/2 teaspoon finely chopped garlic
- 1/8 teaspoon pepper
- Few dashes Tabasco sauce; optional
- 2 (7 ounce. each) cans tuna, liquid removed
- 3/4 c. pimento, stuffed olives, halved
Direcciones
- Heat oil in large skillet. Add in onion and saute/fry till tender. Reduce heat. Pour in tomatoes; break up into bite size pcs. Add in sugar, thyme, bay leaf, salt, garlic, and pepper. Cover and simmer 20 min to let flavor develop.
- Meanwhile, in another pan, brown rice in 1 Tbsp. oil. Carefully add in warm water and bouillon cubes. Bring to a boil. Cover reduce heat to a simmer. Cook about 20 min till all liquid is absorbed.
- After tomato sauce has finished simmering, add in Tabasco sauce, if you like. Break up tuna into bite size pcs, and add in to sauce along with olives. Toss gently. Cover, and keep over low heat 10 min. When rice is cooked remove from heat and stir in lemon juice and lemon rind.
- Serve Tuna Creole over rice. Makes 4 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 571g | |
| Calories 416 | |
| Calories from Fat 251 | 60% |
| Total Fat 28.43g | 36% |
| Saturated Fat 2.31g | 9% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 1464mg | 61% |
| Potassium 903mg | 26% |
| Total Carbs 41.21g | 11% |
| Dietary Fiber 9.1g | 30% |
| Sugars 21.03g | 14% |
| Protein 5.65g | 9% |
