Sweet-Sour Tuna

• 1 (8 oz.) can pineapple tidbits, unsweetened
• 1/4 c. water
• 1 c. diced green pepper
• 4 tsp. cornstarch
• non-calorie sweetener
• 2 Tbsp. vinegar
• 1 tsp. soy sauce
• 1 envelope granulated chicken bouillon
• 3/4 c. boiling water
• 1/2 c. water chestnuts
• 1 Tbsp. pimiento, cubed
• 1 (4 oz.) can whole button mushrooms
• 2 (3 1/4 oz. each) cans tuna dietetic pack, drained

1. Drain pineapple, reserve liquid.
2. In
3. saucepantombine 1/3 cup of reserved pineapple juice,
4. water
5. and green pepper. Cover, simmer 5 minutes.
6. Add
7. pineapple.tombine cornstarch, sweetener, vinegar, soy, bouillon andtoiling
8. water.
9. Add to mixture in saucepan.
10. Cook, stirring
11. mixture constantly until thick and bubbly.
12. Add waterthestnuts,
13. pimiento,
14. mushrooms and tuna (broken into small pieces).
15. Simmer
16. 2
17. tot minutes until heated through.
18. Serve ontow-calorie
19. bread,
20. toasted. Yield:
21. 4 servings.

pineapple tidbits, water, green pepper, cornstarch, noncalorie sweetener, vinegar, soy sauce, chicken bouillon, boiling water, water chestnuts, pimiento, button mushrooms, tuna dietetic pack

Taken from www.cookbooks.com/Recipe-Details.aspx?id=590499 (may not work)