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Tuna with Red Pepper Sauce
Tuna with Red Pepper Sauce Eileen Goltz | Pareve

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

  • 1 can (9 oz.) tuna, drained and broken into chunks
  • 2 cups chopped red bell pepper (about 2 peppers)
  • ½ cup chopped onion
  • 2 teaspoons garlic, minced
  • 2 Tablespoons olive oil
  • ¼ cup pareve chicken or vegetable broth
  • 1 Tablespoon sugar
  • ½ cup dry red wine
  • ¼ teaspoon pepper
  • ½ cup water chestnuts
  • 1 red bell pepper, slivered and cut into ½-inch pieces
  • 1 yellow or green bell pepper, slivered and cut into ½-inch pieces
  • ½ cup julienne-strip carrots
  • 2 cups cooked hot pasta or rice

  1. In a skillet, saute the chopped bell pepper, onion and garlic in oil for 5 minutes, or until vegetables are very tender.
  2. In a blender or food processor bowl, place vegetable mixture; cover and process until pureed.
  3. 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.
  4. 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.
  5. Serve the tuna and sauce over pasta.
5 to 6