Description Edit

Makes 6 servings

Ingredients Edit

Directions Edit

  1. Drain tomatoes; reserve juice. Quarter tomatoes and set aside.
  2. Cook onion, green pepper and garlic in 1 tablespoon butter in large skillet over medium heat until vegetables are tender crisp.
  3. Add ½ cup reserved tomato juice, pepper sauce, salt and black pepper.
  4. Simmer over medium heat 10 to 15 minutes.
  5. Add tuna and tomatoes to skillet; mix gently. Cook until thoroughly heated.
  6. Serve over hot rice.

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