1 large can tuna, 1 tbsn oil, 1 green pepper sliced, 1 cup chopped celery, 1 cup sliced beans, 1 onion sliced, 1 cup crushed pineapple, 3/4 cup chicken stock, 1 dspn soy sauce, salt and pepper, 1 tbspn cornflour.
Method: Heat oil in pan, saute onion, pepper, celery and beans 5 mins. Add pineapple, stock, soy sauce, salt and pepper. Cover and simmer for 5 mins. Add drained tuna liquid. Thicken with cornflour, add tuna and reheat carefully. Serve with hot ginger rice.
Ginger Rice: - 3 cups hot cooked rice with 1 tspn ground ginger added.
Source: contributed by R. Thorp in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, ), p.22.