‘Tis the season for barbecue! It’s a great flavor for any kind of meat and even tofu. Plus, with all the picnics and socializing during summer, it’s handy to have a slow cooker full of barbecue. Around here in Lancaster County, when we say “barbecue,” we are referring to sloppy joes, barbecued ground beef that we pile in buns and eat as sandwiches.
We are trying out the flavor with tuna – how’s that for fun!
Fix-It and Forget-It, Revised and Updated, page 221
Makes 4 servings
Prep. Time: 10 minutes
Cooking Time: 4-10 hours
Ideal slow-cooker size: 3- to 4- qt.
12-oz. can tuna, drained
2 cups tomato juice, have an additional ½ cup on standby, if needed
1 medium green pepper, finely chopped
2 Tbsp. onion flakes
2 Tbsp. Worcestershire sauce
3 Tbsp. vinegar
2 Tbsp. sugar
1 Tbsp. prepared mustard
1 rib celery, chopped
dash chili powder
½ tsp. cinnamon
dash of hot sauce, optional
1. Combine all ingredients in slow cooker.
2. Cover. Cook on Low 8-10 hours, or on High 4-5 hours. If mixture becomes too dry while cooking, add ½ cup tomato juice.
Serving suggestion: Serve on buns.