Creole-Style Tuna
- 1 can (9 ounces) canned tuna, drained and broken into chunks
- 1-1/2 cups cubed, peeled eggplant
- 1 cup chopped onion
- 1 cup cubed red or green bell pepper
- 2 stalks celery, cut diagonally into slices
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 can (28 ounces) Italian-style tomatoes with juice, cut up
- 1 cup chicken broth
- 1 can (6 ounces) tomato paste
- 1/2 teaspoon dried thyme, crushed
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground red pepper
- 6 cups hot cooked rice
- In a large saucepan or Dutch oven, saute eggplant, onion, bell pepper, celery and garlic in oil for 5 minutes. Stir in tomatoes and chicken broth; bring to a boil. Reduce heat; simmer for 10 to 15 minutes or until vegetables are nearly tender. Stir in tuna, tomato paste, thyme, black pepper and red pepper until blended; cook for 2 minutes more or until heated through. Serve over hot cooked rice.
- Prep Time: 35 minutes
- Calorie Count: 272 calories per main-dish serving; 136 calories per appetizer serving.
- Makes 6 servings
| Nutrition Facts per Serving | ||||
|---|---|---|---|---|
| DVI | ||||
| Nutrients | Units | Total | std | % |
| Calories | kcal | 371 | 2000 | 19% |
| Fat | g | 6.83 | 65 | 11% |
| Saturated Fat | g | .65 | 20 | 3% |
| Cholesterol | mg | 15.63 | 300 | 5% |
| Sodium | mg | 928 | 2400 | 39% |
| Carbohydrate | g | 61.34 | 300 | 20% |
| Diet Fiber | g | 4.74 | 25 | 19% |
| Total Sugar | g | 8.68 | - | -% |
| Protein | g | 17.30 | 50 | 35% |
| Vit C | mg | 55.54 | 60 | 93% |
| Vit A | mcg_RE | 248 | 1000 | 25% |
| Calcium | mg | 55.37 | 1000 | 6% |
| Iron | mg | 3.39 | 18 | 19% |