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Tuna Jambalaya

12 1/2 oz. Tuna
1/4 cup margarine
1 cup celery
1/2 cup chopped onion
1/2 cup chopped green pepper
2 chicken bouillon cubes
1 1/2 cups boiling water
3/4 cup raw rice
1 lb. can tomatoes
1/4 tsp. salt
1/8 tsp. thyme
1 clove garlic, chopped


Break Tuna into large chunks. Melt butter in saucepan and cook celery, onion, green pepper, and garlic until tender. Dissolve bouillon cubes in boiling water add vegetables along with rice, tomatoes, salt, thyme, and simmer 25-30 minutes, stirring occasionally until rice is tender. Add Tuna, heat through.





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