You may also like
Categories:
butter onions green peppers sweet red peppers pimientos mushrooms tomato soup light cream tuna fish chutney salt
Viewed: 36 - Published at: 3 years agoIngredients
- 6 Tbsp. butter or margarine
- 6 medium onions, chopped
- 2 green peppers, diced
- 2 sweet red peppers, cut in strips (optional)
- 1 small can pimientos, chopped
- 1/2 lb. mushrooms, sliced
- 2 (10 1/2 oz.) cans tomato soup
- 1 c. light cream
- 3 (7 oz.) cans tuna fish
- 1/2 c. chutney
- salt and pepper
Method
- Melt butter or margarine in a large skillet over medium flame; add onions, green peppers, red peppers (if used), pimientos and mushrooms.
- Cook and stir until onions are transparent.
- Mix tomato soup and cream together and stir into the onion mixture. Bring to a boil over medium flame and cook a few minutes.
- Drain tuna; break into bite-size chunks and add to mixture in skillet. Stir in chutney.
- Add salt and pepper to taste.
- Stir well to blend.
- Yield: 6 to 8 servings.
- Good served over hot cooked rice or noodles.
