1 tbsp. oil
1 green pepper, cut into thin slices
1 lg. onion, thinly sliced
1 (13 oz.) can pineapple chunks (reserve syrup)
2 tbsp. sugar
2 tbsp. vinegar
2 (6 1/2 oz.) cans white tuna, drained & flaked
1 tsp. salt
1/2 tsp. pepper
3 c. cooked rice
3 tbsp. cornstarch

Thirty minutes before mealtime, in large skillet over medium heat, saute green pepper and onion until onion is limp. Stir cornstarch into reserved pineapple syrup and add to skillet, stirring constantly until thick and smooth. Add pineapple chunks, sugar, vinegar, tuna, salt and pepper. Cook 5 more minutes, stirring often. Serve over rice. Serves 6.