2 slices bacon
1 green pepper, sliced
1 onion, chopped
1 c. celery, sliced
2 cloves garlic, minced
2 tsp. paprika
1/4 to 1/2 tsp. red pepper
1/2 tsp. salt
1 (28 oz.) can whole tomatoes, undrained
1 bay leaf
2 tbsp. cornstarch
1 c. water
1 (13 oz.) can solid white tuna
Hot rice

Fry bacon until crisp in a large skillet. Add green pepper, onion, celery, and garlic to bacon drippings. Saute lightly. Add spices and salt; saute 1 minute. Stir in undrained tomatoes and bay leaf, breaking up tomatoes. Cover; simmer 15 minutes. Dissolve cornstarch in water; stir into sauce. Drain tuna and add by breaking into bite sized chunks. Bring to a boil; serve over rice. Serves 6.