196. SWEET-SOUR TUNA CASSEROLE with BACON

yields 4 to 6 servings


1 7-oz. can solid-pack tuna, drained
2 10-oz. package frozen French-cut green beans, cooked
1 cup sliced onions
2 cans pimentos, cut into strips
6 slices bacon, coarsely diced
1/3 cup sugar
2/3 cup white distilled vinegar
Salt and pepper to taste

Break tuna into pieces with a fork. Arrange tuna, onion and pimentos over cooked green beans in a greased 2-quart casserole. Cook bacon over medium heat until crisp and browned. Remove bacon and add to tuna casserole; reserve drippings. Add sugar and vinegar to bacon drippings. Bring to a boil over medium heat and boil for 5 minutes. Season with salt and pepper. Pour vinegar dressing over ingredients in casserole. Cover and bake in 350ºF oven for 30 minutes.


courtesy of: The Vinegar Institute, 5775 Peachtree-Dunwoody Road, Building G, Suite 500, Atlanta, Georgia 30342