1 med. pepper, cut in strips
1/2 c. chopped onion
2 tbsp. butter
1/2 tsp. ground ginger
1 tbsp. soy sauce
1/4 c. cider vinegar
1 can water chestnuts
1 can (1 lb. 4 oz.) can pineapple chunks and juice
1 tbsp. cornstarch
2 cans (7 oz.) tuna, drained and broken up
1/2 tsp. salt
2 tsp. sugar
2 c. hot rice
2 cans mandarin oranges

Saute green pepper and onion in butter until soft in medium skillet. Stir in ginger, soy sauce and vinegar. Drain juice from pineapple and add enough water if needed to equal 1 cup.

Stir cornstarch into mixture, then add to pepper-onion mixture. Cook, stirring constantly until thickens. Boil 1 minute. Stir in pineapple, tuna, salt and sugar. Simmer 10 minutes. Serve over rice.