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Tuna over Rice

1/4 lb. bacon
1 large onion, chopped
1 green pepper, chopped
1 lb. tuna, cut into 1-inch    cubes
Flour for coating
Salt and pepper
1 bay leaf
2 TBSP. sherry
2 tsp. sugar
Salt and pepper
1 (15 oz.) can tomatoes
Rice, cooked as directed on package

Cut the bacon into small pieces; fry 4 minutes, then add the onion and green pepper; fry 4 more minutes.
Coat fish in a storage bag with the flour, salt and pepper.
Shake excess flour off and add to the vegetables and bacon in skillet.
Fry 5 minutes. Add bay leaf, sherry, tomatoes, salt, pepper and sugar.
Simmer for 10 more minutes.
Serve over cooked rice.
Serves 3-4.

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