Grilled Bellpepper and Corned Tuna Macaroni

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By GERLIE M. UY

THE DELIGHTFUL NOT-BAKED MACARONI... with grilled bellpeppers, cheese, chunky tomato and corned tuna.




500g long macaroni
2T canola oil
6 cloves garlic, chopped
1 medium white onion, chopped
500ml Chunky Tomato with Three Cheeses (Clara Ole brand)
1 cup sweet blend ketchup
small amount of water
salt and pepper
1 can corned tuna
1 cup cheese
sliced olives
grilled bell peppers, sliced thinly

*Cook macaroni according to package directions. Drain and set aside.
Grill the Bellpeppers in a frying pan. Slice thinly. Set aside.

*In a wok, saute garlic until slightly brown, then add onions and stirfry until translucent.
Add the tomato sauce, ketchup and a small amount of water as well as the salt and pepper according to taste. Let boil.


*Add the boiled macaroni and mix well. Cook for a minute or two then add the corned tuna, half of the cheese, and sliced olives. Let cook for a minute.

*Add the grilled peppers, mix and remove from fire.

*Transfer in a serving dish and top with remaining cheese.

Pan-grilling the bellpeppers before slicing them thinly. Hint, I used scissors to slice them thinly.

THE LUSCIOUS MACARONI in chunky tomato sauce...
THE GENEROUS CHEESE. Leftover queso de bola (edam) is finally used and a fourth of the cheddar cheese  is added!!!


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