Island Tuna And Pineapple - cooking recipe

Ingredients

1 (13 1/2 ounce) can pineapple chunks
1/4 cup vinegar
1/4 cup sugar
2 teaspoons soy sauce
1/2 cup water
2 1/2 tablespoons cornstarch
2 teaspoons peanut oil or 2 teaspoons vegetable oil
1 medium onion, chopped into large pieces (about 3/4 inch)
2 medium green peppers, chopped into large pieces (about 3/4 inch)
1 (7 ounce) can solid white tuna, drained and broken into large chunks
1 medium tomatoes, sliced into wedges (optional)
1 1/2 cups hot cooked rice (or amount preferred for personal taste)

Preparation

Drain the canned pineapple chunks, reserving the juice.
In a bowl, combine the juice from the pineapple, vinegar, sugar, soy sauce, water and cornstarch. Whisk together very well until smooth, then set aside.
In a wok or large frying pan, heat oil on medium high heat until very hot. Add onion and pepper and stir-fry for about 30 seconds. Add pineapple chunks and stir-fry for about another 30 seconds. Add tuna and stir-fry gently for about another 15 seconds.
Stir reserved liquid mixture again, then pour over tuna pineapple mixture. Stir gently to combine, bring to a boil, and cook just until thickened.
If desired, stir in tomato wedges until heated through.
Serve on hot cooked rice.