Cajun/Creole

A tasty tuna and vegetable mix to pair with rice and enjoy a hearty meal.

Number of Servings:

6

Ingredients:

1 can (9 ounces) canned tuna, drained and broken into chunks

1-1/2 cups cubed, peeled eggplant

1 cup chopped onion

1 cup cubed red or green bell pepper

2 stalks celery, cut diagonally into slices

2 cloves garlic, minced

2 tablespoons vegetable oil

1 can (28 ounces) Italian-style tomatoes with juice, cut up

1 cup chicken broth

1 can (6 ounces) tomato paste

1/2 teaspoon dried thyme, crushed

1/4 teaspoon black pepper

1/8 teaspoon ground red pepper

6 cups hot cooked rice

Instructions:

In a large saucepan or Dutch oven, saute eggplant, onion, bell pepper, celery and garlic in oil for 5 minutes. Stir in tomatoes and chicken broth; bring to a boil. Reduce heat; simmer for 10 to 15 minutes or until vegetables are nearly tender. Stir in tuna, tomato paste, thyme, black pepper and red pepper until blended; cook for 2 minutes more or until heated through. Serve over hot cooked rice.
Prep Time: 35 minutes
Calorie Count: 272 calories per main-dish serving; 136 calories per appetizer serving.

Nutrition Information:

Calories 371 Fat 6.83 g Saturated Fat .65 g Cholesterol 15.63 mg Sodium 928 mg Carbohydrate 61.34 g Diet Fiber 4.74 g Total Sugar 8.68 g Protein 17.30 g Vit C 55.54 mg Vit A 248 mcg_RE Calcium 55.37 mg Iron 3.39 mg

Creole-Style Tuna