Title: Brazilian style tuna casserole
 Categories: None
      Yield: 1 Servings
 
    1/2 c  Chopped onions
      1    Clove garlic
      4    Firm ripe tomatoes; peeled
           -and seeded or 1 can
           -tomatoes (up to 5)
    1/2    Green bell pepper; ginely
           -chopped
    1/2 c  Pitted black olives; chopped
      1 cn Tuna
      1 ts Capers
      2 tb Olive oil
      2    Flat anchovy filets chopped
           -( optional)
    1/2 ts Oregano
           Salt and freshly ground
           -pepper to taste
    1/4 c  Chopped parsley
      2 tb Breadcrumbs
      2 tb Parmesan cheese ; grated
           Butter
 
  by Miriam Podcameni Posvolsky
  
  1. Cook onions in oil until soft.
  
  2. Add crushed garlic and bell pepper. Cook 5 minutes over medium
  heat, uncovered or until bell pepper is soft.
  
  3.Stir in tomato and anchovies. Cook until tomatoes are almost creamy,
  stirring occasionally.
  
  4. Add capers, olives, oregano, drained tuna and cook a few minutes.
  Season. Stir in parsley.
  
  5. Stir together with pasta pour into an oiled baking dish.
  
  6. Sprinkle cheese mixed with crumbs.
  
  7. dot top with pieces of butter
  
  8. Bake in a pre-heated 350 oven for 30 minutes.