Tuna Sauce With Sweet Red Peppers

1. 1

   Preheat oven 450*.

2. 2

   Put red pepper on tray and roast until skin starts to shrivel and turn a little brown.

3. 3

   Take out and put in brown paper sack to cool.Throw skin away.Core & seed.

4. 4

   When cool cut in slivers or diced in small pieces.

5. 5

   In medium saucepan, add tuna, margarine and flour, mix well, stirring in so there is no lumps and no white flour showing, blended.

6. 6

   Add the milk all at once, and stir.

7. 7

   Turn heat to medium and add red pepper slivers.

8. 8

   Stir, it will slowly thicken to a thin to medium sauce consistency.

9. 9

   It you want it thicker,take out 1/2 cup of sauce and add a little flour to it mix and put back in the sauce and stir.

10. 10

    Add Bonapetit seasoning (celery seed, onion & salt, powdered) and pepper of your choice.

11. 11

    I did not make it too peppery to taste.

12. 12

    Serve over toasted French Bread, rice, curly noodles or orzo.

* Per serving · 4 servings · Values may vary.

No additional tips available.