Sauce:
2 cups chopped red bell peppers
1/2 cup chopped onion
1 clove garlic, minced
2 tablespoons canola oil
1/4 cup dry red wine
1/4 cup chicken broth
2 teaspoons sugar substitute
1/4 teaspoon pepper

1 red bell pepper, slivered and cut into 1/2-inch pieces
1 yellow or green bell pepper, slivered and cut into 1/2-inch pieces
1 can (9-1/4 ounces) tuna, drained and broken into chunks
Hot cooked whole-wheat pasta or brown/wild rice

Directions
In a skillet, sauté chopped bell peppers, onion, and garlic in oil for 5 minutes, or until vegetables are very tender. In a blender container or food processor bowl place vegetable mixture; cover and process until pureed. Return to pan; stir in wine, chicken broth, sugar, and pepper. Keep warm. In a 2-quart saucepan steam bell pepper pieces over simmering water for 5 minutes. Stir steamed vegetables into this sauce with tuna; cook for 2 minutes, or until heated through. Serve tuna mixture over pasta (or rice).

Serves 4-5