tuna creole
My younger sister discovered this recipe when she was a teenager reading teen magazines, such as Seventeen or Young Miss. It was simple enough to commit to memory (with a bit of improvising) and tasty enough to be requested. I think she first made it served over a lemony buttered rice. I prefer the eat with a toasted loaf of Italian bread.
prep time
5 Min
cook time
20 Min
method
Stove Top
yield
2-4 depending on accompanyments
Ingredients
- 2 medium yellow onions
- 1 can diced or crushed tomato
- 1 can tuna, canned large or 2 regular
- 1/4 cup green olives with pimentos sliced or crushed
- 2 - bay leaves, dried
- 2 dashes garlic salt
- 1 pinch black pepper
- - small amount of oil for cooking the onions
- - a small pinch of sugar if needed
How To Make tuna creole
-
Step 1Slice the onions top to bottom about 1/3 inch apart. Saute the onions until soft (the consistency of an onion in an onion ring) -
Step 2To the onions add the can of tomatoes, the pepper, garlic salt and the bay leaves. Stir up and cover pan. Let simmer low for 15 minutes, in order to develop the flavors.
-
Step 3At this point taste. If the tomatoes seem bitter, add a very small pinch of sugar. Add the sliced olives and cover again with another 5 minute simmer (to soften the olives and pull out the flavor) Remove bay leaves and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Fish
Tag:
#Quick & Easy
Tag:
#Healthy
Keyword:
#tuna
Keyword:
#onions
Keyword:
#Tomato
Keyword:
#green olives
Ingredient:
Fish
Diet:
Dairy Free
Culture:
Cajun/Creole
Method:
Stove Top
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