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–+ servings

Sweet & Sour Tuna

Adapted from a recipe in the Casserole Cook Book, page 65.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

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.