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Add a photoServings: 6
Ingredients
- 2 Tbsp. Vegetable oil
- 2 x Green peppers, minced
- 2 c. Sliced fresh mushrooms
- 1 can (7.5 ounce.) Solid Light Tuna, liquid removed and flaked
- 1 jar (313 ml) roasted red peppers, liquid removed and thinly sliced
- 1/2 c. Each pitted ripe olives and stuffed manzanilla olives, sliced
- 1 can (14 ounce.) tomato sauce
- 1/2 c. Chili sauce
- 1/2 c. White vinegar
- 2 x Bay leaves Healthy pinch grnd cinnamon
Directions
- Heat oil in a saucepan over medium-high heat. Add in green peppers and mushrooms; cook 3-5 min or possibly till soft.
- Add in tuna, roasted red peppers, olive, tomato sauce, chili sauce, vinegar, bay leaves and cinnamon. Bring to a boil over medium high heat.
- Reduce heat and simmer 15-20 min or possibly till vegetables are tender and sauce has thickened. Remove bay leaves, cold and chill. Serve with crackers or possibly breads. Keeps 1 week in the refrigerator.
- Prep Time: 20minutes
- Cooking Time: 2-25 min.
- Makes 6 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 236g | |
| Recipe makes 6 servings | |
| Calories 128 | |
| Calories from Fat 60 | 47% |
| Total Fat 6.83g | 9% |
| Saturated Fat 0.7g | 3% |
| Trans Fat 0.12g | |
| Cholesterol 8mg | 3% |
| Sodium 754mg | 31% |
| Potassium 524mg | 15% |
| Total Carbs 8.17g | 2% |
| Dietary Fiber 2.8g | 9% |
| Sugars 5.04g | 3% |
| Protein 9.54g | 15% |
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