I took this GREAT recipe and created a Southwestern version: I had some leftover boiled red potatoes, so I chopped them up, added fresh corn cut off the cob, added sliced carrots, used chicken broth instead of beef; added 3 cloves minced garlic, 1 can of green chilis and instead of Italian sseasoning, seasoned with about 2 tsp. ground cumin and 1 Tblsp. chili powder, plus squeezed in juice of one Key lime (bottled juice would work if you can't grow them)and a few shakes of hot sauce to taste. Cooked on low in Crock Pot for almost 11 hours (just because we got home late), and then added a mixture of about 1/4 c. corn starch to 1/2 c. water to the crock pot and let it thicken to gravy consistency. We all loved this! If I weren't trying to lose weight, I would top with sour cream! I would also consider skipping potatoes and serving over rice for another version, but as hubby said, "This is a Make-Again!" Thanks for the inspiration, Mitzy!

Reviewed On: Oct. 5, 2009

This was a huge hit with my 3 teens and their dad. The first time, I made it with roasted red potatoes (tossed in olive oil and garlic) and roasted asparagus and red peppers. Our traditional "Stuffed Chops" recipe called for stuffing and gravy, and now, the kids vote for this instead!

Reviewed On: Jul. 1, 2009

Fabulous! My 17-year-old thought it was the best recipe we'd made in months. I served the tuna with white rice and oven roasted asparagus, red pepper and garlic, coated in olive oil. The lefover fish was great in a wrap the next day with baby greens, cucumber and sesame-ginger dressing!

Reviewed On: Apr. 5, 2009