Louie's Tomato Sambal

The Washington Post, August 15, 2007

• • Cuisine: American
• • Course: Condiment, Side Dish
• • Features: Fast, Healthy

Summary:

Serve this substantial sambal over rice or pasta with a garnish of chopped cilantro, or use it as a sandwich filling. It tastes best when served warm, and it reheats well.

It can be refrigerated in an airtight container for up to 2 weeks.

Makes 4 cups

Ingredients:

• • 4 to 6 tablespoons canola oil
• • 1/2 medium red onion (about 2/3 cup), finely chopped
• • 3 medium cloves garlic, cut into very thin strips (julienne)
• • 1 6-ounce can oil-packed tuna, drained
• • 1 tablespoon sweet paprika
• • 1/2 teaspoon cayenne pepper, or to taste
• • 1 cube chicken bouillion, such as Knorr brand
• • 4 tablespoons water
• • 5 medium plum tomatoes, quartered and seeded
• • 2 small jalapeño peppers, stemmed, seeded and cut into quarters

Directions:

Heat the oil in a large skillet over medium-high heat until it shimmers. Add the onion and garlic and cook for 1 minute, stirring, until they have softened. Add the tuna and cook for 3 minutes, stirring to break up any chunks. Add the paprika, cayenne pepper, bouillion cube and water, stirring to combine. Cook for 3 minutes (making sure the cube has dissolved), then add the tomatoes and jalapeño peppers. Cook for about 5 minutes or until the tomatoes have softened. Serve warm.

Recipe Source:

From Kitty Naing of Bethesda.

58 calories, 4g fat, n/a saturated fat, 3mg cholesterol, 115mg sodium, 2g carbohydrates, 1g dietary fiber, n/a sugar, 3g protein.