Recipe: Tuna Creole (Heinz Ketchup, 1988)

TUNA CREOLE

1 (3 to 4 ounce) can mushrooms
1/4 chopped onion
1/4 cup chopped green pepper
2 tablespoons butter or margarine
2 teaspoons all-purpose flour
1/8 teaspoon hot pepper sauce
Dash pepper
1/2 cup Heinz Tomato Ketchup
1 (6 1/2 ounce) can Star-Kist Tuna, drained, flaked
Hot cooked rice (for serving)

Drain mushrooms, reserving liquid. Add water to mushroom liquid to measure 1 cup; set aside.

Saute mushrooms, onion and green pepper in butter until vegetables are tender.

Stir flour, hot pepper sauce and pepper into vegetables, then stir in mushroom liquid and ketchup. Heat slowly, stirring occasionally, until sauce is thickened.

Gently stir in tuna; heat. Serve over rice.

Makes 3 servings (about 2 1/3 cups)
Source: Heinz Ketchup Recipe Collection, H.J. Heinz Co., 1988