Tuna Gumbo

I worked for Zingerman's over the holiday season and one of the best dishes they made for the staff was tuna gumbo. I picked up two cans of fancy tuna on my last day with Zingerman's and made my own gumbo based on a Rachael Ray recipe. I recommend buying the fancy canned tuna for the most flavor and biggest chunks. It was a big hit with my boyfriend!

Ingredients

• 12 slices bacon (about 1/2 pound)
• 2 T olive oil
• 2 ribs celery, chopped
• 1 onion, chopped
• Salt and pepper
• 1 (14oz) can diced tomatoes
• 1 (12oz) can  solid white tuna, undrained
• 1/4 cup tomato paste
• 1 jalapeno chile, seeded and chopped
• 1 t file powder, such as Zatarain's (optional, I skipped it)
• 1/2 cup rice

Directions

1. Line a baking sheet with foil. Place bacon pieces on foil (it is okay if they overlap a bit) and place in cold oven. Heat oven to 400 degrees. Set timer for 17 minutes.
2. Chop onion, celery and jalapeno. Set jalapeno aside.
3. In a large skillet, heat olive oil over medium heat.
4. Add celery and onion and cook until tender, about 5 minutes.
5. Add the diced tomatoes, tomato paste, tuna AND its liquid, jalapeno and 1 cup water. Simmer until thickened, about 20 minutes.
6. Meanwhile, prepare rice.
7. Whisk in file powder if desired, remove from heat.
8. Take out cooked bacon.
9. Serve gumbo over rice. Crumble the bacon on top.
   From Rachael Ray