Cheap Tuna

[braided-rug]

Tonight we made a Easy Tuna Curry. When we ate it we thought of a recipe we used to make quite a few years ago. The new recipe says it is $2.85 per serve. (AU)

The recipe is from Australian Table magazine August 2005.

The other recipe I have had saved as a clipping, very special tucked into a cookbook.

Tuna Curry & Rice

1 425g red can Safcol Tuna in brine
60g (3 tablespoons) margarine
20g (1 tablespoon) chopped pineapple
20g (1 tablespoon) chutney
10g (1 tablespoon) plain flour
2.5g (1 teaspoon) curry powder
1 small cubed carrot
125ml (1/2 cup) stock or milk
500g (2 cups) cooked rice
1 small onion, optional

Saute carrots and onion in margarine, add flour. When brown, add curry powder and tuna, chutney and pineapple. Add the stock or milk. Simmer 5 minutes and serve with boiled rice. Serves 6.

This recipe came from an old Weekly magazine.

[braided-rug]

Easy Tuna Curry

Serves 4

30g butter
1 onion, chopped
1 red capsicum, seeded and sliced
2 tablespoons curry powder
1 teaspoon seafood or vegetable stock powder
425g can tuna in brine, drained
1 1/2 cups (375ml) milk
1 tablespoon cornflour, mixed with 2 tablespoons water
1 bunch broccolini, trimmed
100g baby spinach leaves
juice of 1/2 lemon
4 green onion (shallots), sliced

Melt butter in a large saucepan on medium. Saute onion and capsicum for 2-3 minutes, until onion is tender. Stir in curry and stock powder. Cook, stirring, for 1 minute.

Add tuna and milk. Heat gently for 2-3 minutes. Add cornflour mixture, stirring constantly, until boiling. Reduce heat. Simmer for 3 minutes.

Stir in broccolini, spinach and lemon juice. Season to taste. Simmer gently for 3 minutes. Top with onions to serve.