Hawaiian-Style Tuna

• 1 cup uncooked instant brown rice
• 1 tablespoon olive oil
• 1 medium green bell pepper, diced
• 1 medium red bell pepper, diced
• 1 medium yellow bell pepper, diced
• 1 large red onion, diced
• 1 pound tuna, rinsed and patted dry
• 1 8-ounce can pineapple chunks in their own juice, undrained
• 6 ounces pineapple juice
• 1 teaspoon ground ginger
• 1 teaspoon soy sauce (lowest sodium available)

1. Prepare the rice using the package directions, omitting the salt and margarine.
2. Meanwhile, in a large skillet, heat the oil over medium-high heat, swirling to coat the bottom.
3. Cook the bell peppers and onion, covered, for 10 to 12 minutes, or until they begin to soften, stirring frequently.
4. Cut the fish into 1-inch strips.
5. When the bell peppers and onion are ready, add the fish, undrained pineapple, and pineapple juice to the skillet.
6. Cook, uncovered, for 4 to 7 minutes, or until the fish is the desired doneness.
7. Reduce the heat to low.
8. Stir in the rice, ginger, and soy sauce.
9. Cook, uncovered, for 2 minutes or until heated through.
10. (Per Serving)
11. Calories: 333
12. Total Fat: 5.5g
13. Saturated: 1.0g
14. Trans: 0.0g
15. Polyunsaturated: 1.0g
16. Monounsaturated: 3.0g
17. Cholesterol: 51mg
18. Sodium: 90mg
19. Carbohydrates: 40g
20. Fiber: 4g
21. Sugars: 16g
22. Protein: 30g
23. Dietary Exchanges
24. 1 Starch
25. 1 Fruit
26. 2 Vegetable
27. 3 Lean Meat

brown rice, olive oil, green bell pepper, red bell pepper, yellow bell pepper, red onion, tuna, pineapple, pineapple juice, ground ginger, soy sauce

Taken from www.epicurious.com/recipes/food/views/hawaiian-style-tuna-375695 (may not work)