cups hot cooked rice (or amount preferred for personal taste)
Serving Size: 1 (800) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 118 g17 %
Total Fat 13.2 g20 %
Saturated Fat 2.2 g11 %
Cholesterol 30.7 mg
Sodium 737.3 mg
Dietary Fiber 4.9 g19 %
Sugars 58 g231 %
Protein 32.6 g
Drain the canned pineapple chunks, reserving the juice.
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.
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.
Stir reserved liquid mixture again, then pour over tuna pineapple mixture. Stir gently to combine, bring to a boil, and cook just until thickened.
If desired, stir in tomato wedges until heated through.