Sweet-Sour Tuna - cooking recipe

Ingredients

1 (8 oz.) can pineapple tidbits, unsweetened
1/4 c. water
1 c. diced green pepper
4 tsp. cornstarch
non-calorie sweetener
2 Tbsp. vinegar
1 tsp. soy sauce
1 envelope granulated chicken bouillon
3/4 c. boiling water
1/2 c. water chestnuts
1 Tbsp. pimiento, cubed
1 (4 oz.) can whole button mushrooms
2 (3 1/4 oz. each) cans tuna dietetic pack, drained

Preparation

Drain pineapple, reserve liquid.
In
saucepan\tcombine 1/3 cup of reserved pineapple juice,
water
and green pepper. Cover, simmer 5 minutes.
Add
pineapple.\tCombine cornstarch, sweetener, vinegar, soy, bouillon and\tboiling
water.
Add to mixture in saucepan.
Cook, stirring
mixture constantly until thick and bubbly.
Add water\tchestnuts,
pimiento,
mushrooms and tuna (broken into small pieces).
Simmer
2
to\t3 minutes until heated through.
Serve on\tlow-calorie
bread,
toasted. Yield:
4 servings.