Tuna in Red Pepper Sauce

Strips of red and green bell pepper, julienned carrots and chunks of tuna in a garlic and onion-seasoned red bell pepper sauce served over pasta or rice.

Recipe Ingredients:

2 cups chopped red bell peppers (about 2 medium peppers)
1/2 cup chopped onion
1 garlic clove, finely minced
2 tablespoons vegetable oil
1/4 cup dry white wine
1/4 cup chicken broth
2 teaspoons granulated sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 red bell pepper, slivered and cut into 1/2-inch pieces
1 yellow or green bell pepper, slivered and cut into 1/2-inch pieces
1/2 cup julienne-strip carrots
2 (5-ounce) cans albacore tuna, drained and broken into chunks
Hot cooked pasta or rice for accompaniment

Cooking Directions:

1. In skillet sauté 2 cups chopped bell peppers, onion and garlic in oil for 5 minutes, or until vegetables are softened.
2. In blender or food processor container place vegetable mixture; cover and process until puréed.
3. Return to skillet; stir in wine, chicken broth, sugar, salt and pepper. Keep warm.
4. In a 2-quart saucepan steam bell pepper pieces and carrots over simmering water for 5 minutes. Drain.
5. Stir steamed vegetables into sauce with tuna; cook for 2 minutes, or until heated through.
6. Serve tuna mixture over hot cooked pasta or rice.

Makes 4 servings.