Tuna Steaks, Sweet & Sour

• 3 Tbsp. canola oil
• 1 medium red onion, chopped
• 1 lb. fresh or frozen tuna fillet or steak (thawed if frozen)
• 2 cups canned pineapple chunks (in juice)
• 1/4 cup
• 1 Tbsp. granulated sugar
• 1 medium red pepper, chopped
• 1 large yellow pepper, chopped Target 1 pkg For $2.99 thru 02/06
• 1 medium green pepper, chopped
• 1/2 cup orange juice
• 2 Tbsp. cornstarch
• 2 cups instant white rice, uncooked
• 4 SNACKWELL'S Sugar Free Shortbread Cookies
• 32 fl oz (4 cups) MAXWELL HOUSE Coffee, Regular or Decaf

1. Heat oil in medium-size, non-stick skillet over medium heat; add onions and tuna.
2. Brown tuna about 3 min.
3. per side.
4. Add pineapple with juice, vinegar, sugar and peppers; cover and simmer 7 min.
5. Season to taste with favorite salt-free seasoning.
6. Blend orange juice and cornstarch into paste in a small bowl.
7. Add to pan with tuna mixture and stir until sauce thickens.
8. Cook rice according to package instructions.
9. Divide into 4 equal servings.
10. Serve tuna and vegetable mixture over rice.
11. Serve each person a cookie for dessert.
12. Pour an 8 fl oz cup of coffee per person with meal.

canola oil, red onion, fillet, pineapple, sugar, red pepper, yellow pepper, green pepper, orange juice, cornstarch, instant white rice, s sugar, coffee

Taken from www.kraftrecipes.com/recipes/tuna-steaks-sweet-sour-59122.aspx (may not work)