1 large can of tuna in water, drained

1 pinch of brown sugar

1/2 yellow onion, chopped coarsely

2 tbsp olive oil, more or less

1 pkg Uncle Ben’s ready brown rice, or 2 cups of cooked rice, whichever works. If you use cooked rice, you will need to double the wet ingredients

2 tbsp Worcestershire sauce

1/4 c. ketchup

water or chicken broth to thin the stew, but I like mine pretty dry, so there’s that

couple of dashes of hot sauce

dash of lime juice

In a pan, turn the fire to medium, add the oil and chopped onions. Stir around until you can smell the onions, but don’t let them get brown. If you do, that’s ok, but you want to release the flavor, not kill it. Til they get soft, I mean. Add the drained tuna, stir around until it’s heated. Add a pinch or two of brown sugar. It seems to bring out the freshness of the tuna without overpowering it. Now, turn down the fire to low, add the ketchup and Worcestershire sauce. Sometimes, I will throw in a tablespoon of mustard if I’m feeling pungent, but it’s not necessary. Heat all that up and add the rice. Stir it up til everything has a nice reddish brown coating on it. You can add the thinner if you want, but I do like mine dry so I can roll it up in a flour tortilla or wrap. You can add cheese, but I don’t see it adding much more than filler. Now, sour cream or unflavored greek yogurt? Hell, yes. It’s done. Just a dash or two of hot sauce and some salt and pepper to taste. You want to taste everything and have the heat waiting behind the door. Not to jump out and scare you to death, but just so you know it’s there. On the plate or in the tortilla, add a squeeze of lime juice if you want. It’s quick, filling and cheap. Throw some chopped lettuce on the side of your plate or in your tortilla without any dressing, and eat it all together. Crunchy texture goes really well with the rest of it.

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