Tomato Tuna Gumbo

Recipe Ingredients

3 tablespoons	45ml	Olive oil
2 tablespoons	30ml	Onions - diced (medium)
1 tablespoon	15ml	Eggplant - unpeeled and diced (large)
4 cups	584g / 20oz	Diced okra - fresh or frozen
2 cups	292g / 10oz	Green bell peppers, cored - seeded and diced (medium)
12 cups	750g / 26oz	Red tomatoes - chopped (medium)
1/2 cup	118ml	Tomato paste
1 cup	237ml	Chicken broth - or water
1/4 cup	23g / 0.8oz	Minced fresh parsley
1		Bay leaf
1 teaspoon	5ml	Dried thyme
1 teaspoon	5ml	Dried basil
1 1/2 teaspoons	7.5ml	Worcestershire sauce
1		Cayenne powder
		Salt - to taste
		Black pepper, freshly ground - to taste
12 oz	340g	Water-packed solid white tuna - (1 can) - drained
3 cups	480g / 16oz	Cooked white rice

Recipe Instructions

In a large pot, heat the oil and saute the onions and garlic. Add the remaining vegetables and cook for 15 minutes. Add the tomato paste, chicken broth, herbs, Worcestershire sauce, cayenne powder, salt, pepper, and tuna. Cover and cook for 20 minutes more. Remove bay leaf. Serve over the cooked rice. This recipe serves 8.

Source:
TOMATOES! by the Editors of Garden Way (c) 1991 - Garden Way Publishing, Pownal, VT - 284 pages - $12.95 - As reprinted in the Jul/Aug, 1992 issue of Cookbook Digest

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