Serves: 8
Total Calories: 498

2 (6 1/2-ounce) cans tuna water-packed, drained
3 tablespoons butter
1 green bell pepper, cut in strips
1 1/2 cups celery diagonally sliced
2 tablespoons cornstarch
1/2 teaspoon ginger grated
3 tablespoons white vinegar
3 teaspoons soy sauce
1 (20-ounce) can pineapple chunk
2 teaspoons chicken bouillon
6 cups white rice, cooked

Drain tuna fish if packed in oil, oil may be used in place of butter (or margarine). Heat butter or tuna oil in skillet. Add green pepper and celery cook over high heat about 2 minutes. Measure cornstarch and ginger into 2-cup measure. Add vinegar, soy sauce and syrup drained from pineapple add enough water to make 1 1/2 cups. Add liquid to skillet along with tuna, pineapple, and bouillon. Cook, stirring constantly, until bouillon cube is dissolved and mixture is thick and hot. Serve over cooked rice.

Nutritional Facts:

Serves: 8
Total Calories: 498
Calories from Fat: 39

More Recipes from the Managing Your Meals Cookbook:
Baked Cod with Tomato-Caper Sauce
Baked Halibut
Baked Stuffed Fish
Broiled Salmon with Cucumber Sauce
Broiled Swordfish Steaks with Cumin
Creamed Tuna Fish
Easy Shrimp Newburg
Fish Zucchini Bake
Frozen Shrimp Cocktail
German Fish Skillet
Halibut au Gratin
Herb-Broiled Fish Fillets
Jellied Salmon Loaf
Lazy Susan Dinner
Salmon Fondue
Salmon Tetrazzini
Salmon in Parchment
Super Salmon
Sweet and Sour Tuna
Tartar Sauce
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Tuna Rice Skillet