Ingredients
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1 (8 ounce) can pineapple chunks
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1/2 cup water
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1 tablespoon cornstarch
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1 teaspoon light soy sauce
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1 tablespoon vinegar
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3 tablespoons granulated sugar
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1 (6 1/2 ounce) can albacore tuna, drained
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1 tablespoon unsalted butter
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1 (3 ounce) can chow mein noodles
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1/4 green bell pepper, cut into 2-inch strips
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1 vegetable bouillon cube
Instructions
- Drain the can of pineapple, reserving the juice.
- In a saucepan combine 1/3 cup of the pineapple juice [set aside the rest], bell pepper, pineapple chunks, bouillon cube & water.
- Heat the mixture to boiling, then reduce heat & simmer 5 minutes.
- Mix the cornstarch with the remaining pineapple juice, soy sauce, vinegar & sugar, then stir that mixture into the hot pineapple mixture.
- Cook, stirring constantly, until the mixture is thickened & bubbling.
- Add the tuna chunks & butter, carefully stirring. Heat through.
- Heat the chow mein noodles, & spoon the tuna mixture over the noodles before serving.