Creole Tuna

This is a quick, simple dish that we've made several times. It tastes great, and is on the table in no time!

Creole Tuna
1/4 cup chopped green pepper (we rarely have green pepper, though we love it. I often substitute chopped onion, or tonight, chopped celery)
2 tbsp. butter
2 tbsp. flour
1/2 tsp. sugar
1/2 tsp. salt
1/8 tsp. black pepper
1/3 cup milk
1 can (14.5 oz.) diced tomatoes
1 can (6 oz.) tuna, drained and flaked
1 tsp. Creole seasoning (I always use Cajun seasoning, because that's what we have. After the recipe I'll give a substitute if you don't have or can't find either)
Hot cooked rice, optional

If you're going to serve this with rice, get the rice going before starting the tuna stuff, because the tuna gets done really quick, and you want your rice to be done too. I just put one part rice and two parts water (usually 1 cup and 2 cups, respectively) in a saucepan and bring it to a boil. Once the water boils down to about the level of the rice, turn off the heat, cover the rice, and let it sit until the rest of the dinner is ready. The rice should be done by then, so fluff it and you're good to go.

For the Creole Tuna: In a saucepan, saute green pepper (or celery, or onion, or whatever) in butter until tender. Stir in the flour, sugar, salt, and pepper until blended. Here I finally got smart, measured all of that into a bowl, and dumped it in together. It helps at this point to be quick, so the flour doesn't gunk up. Gradually add milk, stirring constantly. Stir in tomatoes.

Bring to a boil; cook and stir for 2 minutes. Add tuna and Creole seasoning; heat through. Serve over rice if desired.

If you don't have either Creole seasoning or Cajun seasoning, substitute: 1/2 tsp. paprika, 1/2 tsp. garlic powder, a pinch of cayenne pepper, a pinch of dried thyme, and yet another pinch of ground cumin. Try this seasoning combination in other dishes for a fun Creole kick!Yield: 4 servings
160 calories per serving (not counting rice)