470g tin pineapple pieces
2 tablespoons vinegar
2 tablespoons cornflour
1.1/4 cups water
500g tin tuna
1 small tablespoon brown sugar
1 small onion
1 small carrot
1 stalk celery
Method: Drain syrup from pineapple and make the juice up to 2 cups with vinegar and water. Blend cornflour to smooth paste with some of the liquid, then stir in the rest of the liquid. Pour sauce into a pan and stir over medium heat until sauce is smooth and thick. Remove from heat and add brown sugar. Peel onion and slice finely. Peel carrot and cut into matchstick size. Finely dice celery. Add vegetables to sauce with pineapple pieces and drained tuna. Heat through and serve with rice.
Source: contributed by G. Smart in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.27.
