Steamed vegetables, red and green bell pepper strips and julienned carrots, and canned tuna are combined in a garlic and onion-seasoned red bell pepper sauce and served over pasta or rice.

Tuna in Red Pepper Sauce

2 cups chopped red bell peppers (about 2 peppers)

1/2 cup chopped onion

1 garlic clove, finely minced

2 tablespoons vegetable oil

1/4 cup dry white wine

1/4 cup chicken broth

2 teaspoons granulated sugar

1/2 teaspoon salt

1/4 teaspoon pepper

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

1 (9 1/4-ounce) can albacore tuna, drained and broken into chunks

Hot cooked pasta or rice

1. In skillet saute 2 cups chopped bell peppers, onion and garlic in oil for 5 minutes, or until vegetables are softened.
2. In blender or food processor container place vegetable mixture; cover and process until pureed.
3. Return to skillet; stir in wine, chicken broth, sugar, salt and pepper. Keep warm.
4. In a 2-quart saucepan steam bell pepper pieces and carrots over simmering water for 5 minutes. Drain.
5. Stir steamed vegetables into sauce with tuna; cook for 2 minutes, or until heated through.
6. Serve tuna mixture over hot cooked pasta or rice.

Makes 4 servings.