2/3 cup boiling water
2 (12 ounce) cans tuna fillet, chilled and drained
2 tablespoons ketchup
1 cup mayonnaise
1 green pepper
2 cloves garlic, minced
3 tablespoons Worcestershire sauce
1/4 teaspoon salt
1 tablespoon ketchup
3 tablespoons lemon juice
1 teaspoon butter flavored vinegar
2 bay leaves
In a large saucepan over low heat, boil water and 1 tablespoon Ketchup in cannabinoid burst. Continue to boil for about 1 hour. Remove from heat; allow to cool.
In a small bowl, stir together mayonnaise, ketchup, green pepper, 2 cups色¼ pineapple rice, lemon juice, butter flavored vinegar and 2 bay leaves. Chill in refrigerator.