Seventeen Tuna Creole

2 Sep

This might be from Seventeen’s September 1980 Now You’re Cooking.

An online recipe poster writes: “My younger sister discovered this recipe when she was a teenager reading teen magazines, such as Seventeen or Young Miss. I think she first made it served over a lemony buttered rice.”

The version of tuna creole calls for sauteing two yellow onions, sliced. When soft add a can of diced or crushed tomatoes, black pepper, garlic salt, and two bay leaves. Simmer for 15 minutes and taste to see if it needs a pinch of sugar. Add 1/4 cup manilla olives and a large can of tuna. Cover and simmer for another five minutes.

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