Title: Tuna jambalaya
 Categories: Tuna, Entree, Mine, Echo
      Yield: 6 Servings
 
      5    Strips bacon, cut 1-in piece
      2 md Onion; chopped
      2    Cloves garlic; minced (or 3)
      1    Bay leaf
    1/4 ts Thyme
      3 lg Tomatoes; peeled and chopped
      2 cn Tuna; drained
           Salt
           Pepper
      1 c  Rice; raw
      2 c  Water; boiling
           Fresh parsley; chopped
 
  In large, heavy skillet cook the bacon until crisp, remove from pan
  and set aside.  In same pan saute onion and garlic until tender. If
  bacon is very fatty, drain off some of the grease.  Add bay leaf and
  thyme and cook stirring constantly for 5 minutes over medium heat.
  Add tomatoes and cook for 10 minutes. Add tuna and reserved bacon
  pieces. Season with salt and pepper, stir in the rice, and add
  approximately 2 cups of boiling water to reach 1 ince above the
  mixture. Cover the pan tightyly and simmer over low heat until rice
  is tender (approximately 30 minutes). If there is too much liquid,
  continue to simmer with cover removed. Sprinkle each serving
  liberally with chopped fresh parsley.
  
  From:  The Tuna Cookbook Charring off the Ol' Point!
  
  ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
  =======================================================
  =================== BBS: Computer Specialties BBS Date: 08-10-93
  (11:29) Number: 61791 From: LAWRENCE KELLIE Refer#: NONE To: ALL
  Recvd: NO Subj: recipe Conf: (149) COOKING