• 35minutes
  • 234calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB1, B6, C, P
MineralsSilicon, Magnesium, Sulfur, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 (5 ounce) cans chunk tuna , in-water & well-drained (original recipe did not call for draining liquid)

  2. 4 (1 g) packages sugar substitute (brand of choice)

  3. 3 tablespoons wine vinegar (I used Red WV)

  4. 3 tablespoons Worcestershire sauce (I used L&P)

  5. 3 tablespoons prepared yellow mustard (French's)

  6. 3 tablespoons dried onion flakes

  7. 1/4 teaspoon chili powder

  8. 1/4 teaspoon liquid smoke (hickory... optional, my addition)

  9. 1/2 cup water (my addition to replace liquid drained off tuna)

Instructions Jump to Ingredients ↑

  1. Open tuna cans, cutting fully around, and expel as much liquid as possible while pressing down upon lid very hard! (Necessary IF you want to improve odds that tuna will not be suspected.).

  2. Combine ALL ingredients in a small saucepan and stir well to blend completely.

  3. Bring to a boil over medium heat while stirring; then immedialely reduce to a low simmer for a few minutes. Keep stirring to prevent scorching!

  4. Remove from heat and allow to rest a few minutes to assure onions rehydrate before serving.

  5. Makes enough moist, not wet, BBQ for 3-4 sandwiches; serve on buns as any other BBQ.

  6. I recommend using additional Carolina Style Mustard BBQ Sauce to moisten the Tuna BBQ to a preferred consistency more moist than this basic recipe. I'm partial to my own Caroline Style Mustard BBQ Sauce( Carolina Style Mustard BBQ Sauce ) -- a take off of Mike Mills' Mustard BBQ Sauce.


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