AuthorRetroRuth
Rating

From Better Homes and Gardens New Cookbook from 1976

Tested Recipe!

ShareTweetSaveShare

 8 ¾ oz can pineapple, drained reserving syrup
 1 cup green pepper strips
 1 vegetable bouillon cube
 ½ cup water
 3 tbsp sugar
 1 tbsp cornstarch
 1 tbsp vinegar
 1 tsp soy sauce
 7 oz canned tuna
 1 tbsp butter
 2 cups chow mien noodles

1

In a saucepan, combine ⅓ cup of reserved pineapple syrup with pineapple tidbits, green pepper strips, bouillon cube, and water. Heat to boiling. Simmer 5 mins.

2

Mix together sugar, cornstarch, remaining pineapple syrup, vinegar, and soy sauce. Add to pineapple mixture. Cook and stir until mixture thickens and bubbles. Add drained tuna and butter. Heat through.
Serve over chow mein noodles.
Yield: 3 to 4 servings

Ingredients

 8 ¾ oz can pineapple, drained reserving syrup
 1 cup green pepper strips
 1 vegetable bouillon cube
 ½ cup water
 3 tbsp sugar
 1 tbsp cornstarch
 1 tbsp vinegar
 1 tsp soy sauce
 7 oz canned tuna
 1 tbsp butter
 2 cups chow mien noodles

Directions

1

In a saucepan, combine ⅓ cup of reserved pineapple syrup with pineapple tidbits, green pepper strips, bouillon cube, and water. Heat to boiling. Simmer 5 mins.

2

Mix together sugar, cornstarch, remaining pineapple syrup, vinegar, and soy sauce. Add to pineapple mixture. Cook and stir until mixture thickens and bubbles. Add drained tuna and butter. Heat through.
Serve over chow mein noodles.
Yield: 3 to 4 servings

Sweet-Sour Tuna

  |