I bought another cookbook last week. I don’t know why I keep buying these huge cookbooks with 1000+ recipes because I just end up overwhelmed at the task of choosing some recipes to try. I’ve been looking for ways to utilize my slow cooker a lot more, and the Fix-It and Forget-It Big Cookbook looked like it might help me get started.

I chose 3 different recipes I wanted to try, did my shopping, and due to time constraints this morning I decided to make the one with the shortest cooking time for lunch today.

Asian Style Tuna

Makes: 3 servings
Prep Time: 15 Minutes
Cooking Time: 1 Hour
Ideal Slow Cooker Size: 2-Quart

Ingredients
1/2 green bell pepper, cut into strips (I used a whole)
1 small onion, thinly sliced (I used 2)
2 tsp. olive oil
1/2 cup unsweetened pinapple juice
1 1/2 tsp. cornstrach
2/3 cup canned unsweetened pineapple chunks, drained
1 Tbsp. sugar
1 Tbsp. vingear
6 oz. can solid, water-packed tuna, drained and flaked (I used a 12 oz. can)
1/8 tsp. black pepper
dash of Tabasco sauce (I didn’t have this so I didn’t use it)

Directions

1. Cook green pepper and onion with oil in a skillet over medium heat, leaving the vegetables slightly crisp.
2. Mix pinapple juice with corstarch. Add to green pepper mixture.
3. Cook, stirring gently until thickened.
4. Add remaining ingredients. Pour into slow cooker.
5. Cover. Cook on Low 1 hour.

I served it over rice and splashed some soy sauce into my bowl, That Husband did not, since he tries to eat low sodium.

Nutritional Information:
Per Serving
170 Calories
3.5g fat
20 mg cholesterol
210mg sodium
18g carbohydrates
17g protein
20% vitamin C
2% calcium
8% iron

I think for both of us, it was good, but not great. Some Chinese noodles would have been really tasty with it I think. If I ever make this again I’ll be sure to have some of those on hand.