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canola oil red onion fillet pineapple sugar green pepper orange juice cornstarch instant white rice coffee
Viewed: 86 - Published at: 3 months agoIngredients
- 1 Tbsp. canola oil
- 1/4 medium red onion, chopped
- 5 oz. fresh or frozen tuna fillet or steak (thawed if frozen)
- 1/2 cup canned pineapple chunks (in juice)
- 1 Tbsp.
- 1 tsp. granulated sugar
- 1 medium green pepper, chopped
- 1/4 cup orange juice
- 2 tsp. cornstarch
- 1/3 cup instant white rice, uncooked
- 8 fl oz (1 cup) MAXWELL HOUSE Coffee, Regular or Decaf
Method
- Heat oil in medium-size, non-stick skillet over medium heat; add onions and tuna.
- Brown tuna about 3 min.
- per side.
- Add pineapple with juice, vinegar, sugar and peppers; cover and simmer 7 min.
- Season to taste with favorite salt-free seasoning.
- Blend orange juice and cornstarch into paste in a small bowl.
- Add to pan with tuna mixture and stir until sauce thickens.
- Cook rice according to package instructions.
- Serve tuna and vegetable mixture over rice.
- Serve a cup of coffee with the meal.
