1
Drain the canned pineapple chunks, reserving the juice.
2
In a bowl, combine the juice from the pineapple, vinegar, sugar, soy sauce, water and cornstarch. Whisk together very well until smooth, then set aside.
3
In a wok or large frying pan, heat oil on medium high heat until very hot. Add onion and pepper and stir-fry for about 30 seconds. Add pineapple chunks and stir-fry for about another 30 seconds. Add tuna and stir-fry gently for about another 15 seconds.
4
Stir reserved liquid mixture again, then pour over tuna pineapple mixture. Stir gently to combine, bring to a boil, and cook just until thickened.
5
If desired, stir in tomato wedges until heated through.
6
Serve on hot cooked rice.

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Nutrition Facts
Serving Size 1 (799g) Recipe makes 2 servings
Calories 710
Calories from Fat 118		(16%)
Amount Per Serving		%DV
	Total Fat 13.2g	20%
	Saturated Fat 2.2g	11%
	Monounsaturated Fat 5.4g
	Polyunsaturated Fat 4.6g
	Trans Fat 0.0g
Cholesterol 30mg		10%
Sodium 737mg		30%
Potassium 905mg		25%
Total Carbohydrate 115.5g		38%
	Dietary Fiber 4.9g	19%
	Sugars 58.0g
Protein 32.6g		65%
Vitamin A 529mcg		10%
Vitamin B6 1.0mg		49%
Vitamin B12 2.2mcg		36%
Vitamin C 117mg		195%
Vitamin E 1mcg		5%
Calcium 63mg		6%
Iron 3mg		22%
detailed view... how is this calculated?

Island Tuna and Pineapple