Albacore Jambalaya

1 1/2 lb Pacific albacore steaks
1 tbsp butter
1/4 tsp dried thyme - (rounded)
1/8 tsp cayenne pepper
1 tbsp minced garlic
1/4 cup chopped green onion
1/4 cup cubed smoked ham or smoked sausage
1 can whole tomatoes - (28 oz) drained, chopped
1/4 cup coarsely-chopped green pepper
Salt to taste
Freshly-ground black pepper to taste
1/4 cup dry white wine
1 tbsp chopped parsley
1 1/2 tbsp lemon juice

Rinse albacore with cold water; pat dry with paper towels. Cut albacore into 1-inch cubes.

In large non-stick skillet, melt butter. Add garlic and onion; saute until tender but not browned.

Stir in tomatoes, wine, lemon juice, thyme and cayenne. Mix well. Add albacore, green pepper and ham. Bring to simmer. Cover and braise 4 to 5 minutes. Do not overcook! Albacore should be pink in center when removed from heat.

Season with salt and pepper to taste. Sprinkle with parsley. Serve over cooked rice.

Servings: 4