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Categories:Viewed: 48 - Published at: 4 years ago
Ingredients
- 1 onion
- 1 tablespoon butter
- 1 tablespoon curry powder (or to taste)
- 185 g canned tuna, drained (a standard medium can)
- 225 g sweetcorn, drained (a standard medium can)
- 1/2 pint milk
- 1 -2 tablespoon cornflour (depends on how thick you like your sauce)
- 1 lemon, juice of
- 1 -2 tablespoon fresh coriander (optional) or 1 -2 tablespoon parsley, chopped (optional)
- salt
- pepper
Method
- Chop the onion, and soften it in the butter with the curry powder.
- When the onion is soft, remove the pan from the heat. Toss in the drained tuna and drained sweetcorn, and stir thoroughly.
- Dissolve the cornflour in a little of the milk, then add all of the milk and the cornflour-milk mixture to the contents of the saucepan. Beat rapidly with a wooden spoon.
- Return the pan to the heat, and bring to the boil, stirring constantly.
- When the sauce is bubbling and thickened, stir in the lemon juice and coriander/parsley, then season with salt and pepper.
- Serve hot, with rice or pasta or toast or baked potatoes.
