Sweet & Sour Tuna
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 2½ cups pineapple chunks, drain and reserve liquid
- ¼ cup sugar
- 2 tablespoons cornstarch
- 1 cup chicken broth, powder or homemade
- 2 tablespoons vinegar
- 2 teaspoons light soy sauce
- ½ teaspoon salt
- 2 cups green bell pepper, cut into ½ inch wide strips
- 2 cans tuna, drained, flaked, standard size cans
- 2 tablespoons butter
- 2 cans chow mein noodles, (6 oz / 170 g each)
Instructions
- In a mixing bowl, mix together the sugar and cornstarch, then mix in the pineapple liquid, chicken broth, vinegar, soy sauce, and salt.
- Add the mixture to a large non stick pan, cook and stir until mixture thickens.
- Add the pineapple, bell pepper, tuna, and butter. Heat for 5-8 minutes, stir often.
- Serve over chow mein noodles. Enjoy.
Notes
Fair cost based on the noodles, those may be available in western markets.
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