Tuna Curry
Tuna curry is a quick saucepan dinner built from pantry staples: a canned fish, frozen vegetables and a spoonful of curry powder. The trick is the base. Cooking the flour and spice into the buttery onions before the milk goes in gives a smooth, lightly thickened sauce rather than a thin, gritty one. Add the tuna last and taste before salting, because the can already seasons the dish. It takes about twenty minutes and feeds two.
Instructions
Melt the butter or heat the oil in a saucepan over a moderate flame.
Add the diced onion and cook, stirring now and then, until it turns transparent.
Sprinkle in the flour and stir until no dry patches remain and it has blended into the fat.
Add the curry powder and stir until it is evenly mixed in and forms a thick, fragrant paste.
Pour in the milk, add the frozen vegetables, and stir until the sauce is hot again and the vegetables have warmed through.
Stir in the drained tuna. Taste before adding any salt, since the tuna is already salty, then season with salt and pepper as needed.
Heat everything thoroughly and serve over rice.
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