Total Time
18mins
Prep 10 mins
Cook 8 mins

This is best with a good-quality, preferably albacore, solid pack tuna.

Ingredients Nutrition

Directions

  1. Drain the canned pineapple chunks, reserving the juice.
  2. In a bowl, combine the juice from the pineapple, vinegar, sugar, soy sauce, water and cornstarch. Whisk together very well until smooth, then set aside.
  3. In a wok or large frying pan, heat oil on medium high heat until very hot. Add onion and pepper and stir-fry for about 30 seconds. Add pineapple chunks and stir-fry for about another 30 seconds. Add tuna and stir-fry gently for about another 15 seconds.
  4. Stir reserved liquid mixture again, then pour over tuna pineapple mixture. Stir gently to combine, bring to a boil, and cook just until thickened.
  5. If desired, stir in tomato wedges until heated through.
  6. Serve on hot cooked rice.

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