4 to 6 Servings
1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick
2/3 cup chopped onion
1 small green pepper, slivered (about 1/2 cup)
1 can (10-3/4 ounces) condensed tomato soup
2 teaspoons soy sauce
2 to 3 tablespoons brown sugar
1 teaspoon grated lemon peel
3 tablespoons lemon juice
2 cans (6-1/2 or 7 ounces each) tuna, drained
Melt Crisco in a large heavy skillet over medium heat. Stir in onion and green pepper. Cook until almost tender, stirring occasionally.
Mix in tomato soup, soy sauce, brown sugar, lemon peel, and lemon juice. Bring to boiling; simmer for 5 minutes.
Mix in tuna, separating it into small pieces. Heat.
Serve with hot cooked rice.