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Pureed red bell peppers are the base for a rich red wine sauce.


1 can (9 ounces) tuna, drained and broken into chunks
2 cups chopped red bell peppers (about 2 peppers)
1/2 cup chopped onion
2 teaspoons garlic, minced
2 tablespoons olive oil
1/4 cup pareve chicken or vegetable broth
1 tablespoon sugar
1/2 cup dry red wine 1/4 teaspoon pepper
½ cup water chestnuts
1 red bell pepper, slivered and cut into 1/2-inch pieces
1 yellow or green bell pepper, slivered and cut into 1/2-inch pieces 1/2 cup julienne-strip carrots 2 cups cooked hot cooked pasta or rice


In a skillet, saute the chopped bell pepper, onion and garlic in oil for 5 minutes, or until vegetables are very tender. In a blender or food processor bowl, place vegetable mixture; cover and process until pureed. Return the sauce pan and stir in the wine, pareve vegetable or chicken broth, sugar and pepper. Mix well and keep warm over a low heat. In a 2-quart saucepan, blanch the red pepper and carrots until they are crisp tender. Stir steamed vegetables and water chestnuts into sauce. Add the tuna and cook for 3 or 4 minutes or until heated through. Serve the tuna and sauce over pasta.