Course : Seafoods
Serves: 6
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1/3 cup butter
3 cans tuna -- drained --- save liquid
2 cups onion -- chopped
1 cup green pepper -- chopped
2 cloves garlic
2 tablespoons paprika
1 can tomato puree -- (10 oz)
1 cup water
1/2 piece bay leaf
1 teaspoon seasoned salt
1 package cooked egg noodles
1/4 cup parsley -- chopped

Preparation / Directions:

Heat butter and saved tuna liquid in large skillet over medium heat and sauté onion until transparent (about 15 minutes). Add green pepper and garlic and sauté- 5 more minutes. Sprinkle with paprika and add tomato puree, 1 cup of water, the bay leaf, and salt. Stir to mix well. Bring to a boil and summer slowly for 20 to 30 minutes. Add tuna in large chunks and cover and simmer 10 more minutes. Meanwhile cook the noodles according to package directions, drain and toss with the parsley. Serve goulash over noodles.

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