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Tuna Salad

1 tablespoon oil
4-6 garlic cloves, finely minced
1 small or 1/2 medium onion, chopped
1/2 bell pepper, finely diced
1 small hot pepper, finely diced
15-oz can diced tomatoes
2 6.5-oz cans chunk white tuna
1/4 cup ketchup
Salt and pepper to taste

In a heavy-bottom skillet saute the onion and garlic in the oil
until the onion is translucent. Add the bell pepper and the hot
pepper and continue sauteeing until the bell pepper is soft. Add
the tomatoes, tunafish and ketchup, salt and pepper and simmer for
about 10 minutes.

Eat With pita wedges, or as a filling for a sandwich made with
homemade whole-wheat bread, but it is best on arepas (Venezuelan
corn cakes).

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