2 tbsp. vegetable oil
2 med. onions, chopped
1 (16 oz.) can whole tomatoes
1 tsp. sugar
1 bay leaf
1/2 tsp. salt
1/2 tsp. finely minced garlic
1/8 tsp. pepper
Few dashes Tabasco sauce; optional
2 (7 oz. each) cans tuna, drained
3/4 c. pimento, stuffed olives, halved

Savory Lemon Rice:
2 c. hot water
1 tbsp. vegetable oil
1 c. rice
3 chicken bouillon cubes
1 tsp. lemon juice
1/4 tsp. grated lemon rind

Heat oil in large skillet. Add onion and saute until tender. Reduce heat. Pour in tomatoes; break up into bite size pieces. Add sugar, thyme, bay leaf, salt, garlic, and pepper. Cover and simmer 20 minutes to let flavor develop.

Meanwhile, in another pan, brown rice in 1 tablespoon oil. Carefully add hot water and bouillon cubes. Bring to a boil. Cover reduce heat to a simmer. Cook about 20 minutes until all liquid is absorbed.

After tomato sauce has finished simmering, add Tabasco sauce, if desired. Break up tuna into bite size pieces, and add to sauce along with olives. Toss gently. Cover, and keep over low heat 10 minutes. When rice is cooked remove from heat and stir in lemon juice and lemon rind.

Serve Tuna Creole over rice. Makes 4 servings.