Curried Tuna Sweetcorn Sauce Recipes

TUNA VOL-AU-VENTS

Steps:

• Heat butter in a saucepan and add onion and saute for a few minutes until soft.
• Add tuna and cook for a further 3 minutes.
• Mix flour into tuna mixture and cook stirring at all times for a another minute.
• Add milk, salt and pepper to taste, curry powder and corn and stir until thick.
• Simmer on low for about 5 minutes.
• Place vol-au-vents on a baking tray and pour tuna mixture in each one.
• Sprinkle with cheese and place in a moderate oven until cheese is melted.

TUNA CURRY IN A HURRY

Steps:

• Over medium-low heat melt butter in a large saucepan. Add garlic, onions and green pepper. Cook slowly, stirring occasionally, until onions are soft.
• Stir in tuna, sour cream, curry powder, salt and pepper. Heat until warm and serve.

CURRIED TUNA & SWEETCORN SAUCE

Steps:

• 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.

TUNA AND SWEETCORN BISQUE

Steps:

• Melt butter in large saucepan and add onion.
• Cook gently till soft.
• Stir in curry powder, paprika, and flour.
• Cook for 1 minute, stirring.
• Gradually stir in stock and bring to a boil, stirring constantly.
• Add milk, lemon peel and sweetcorn and simmer for 5 minutes.
• Stir in the tuna, breaking it up into flakes and simmer for a further 5 minutes.
• Sprinkle in parsley and garnish each serving with a little cheddar cheese.

SIMPLE TUNA CURRY WITH RICE

Steps:

• Start the rice cooking.
• Over low to moderate heat, saute onion, garlic, and your vegetable of choice in butter. (If you use tuna packed in oil, you can drain the oil and use that to saute the onions.)
• Season with salt and curry powder and continue to saute until veggies are tender.
• Stir flour into vegetables until it coats them and combines with the butter/oil.
• Over moderate heat, add enough of the milk to cover the vegetables, and stir to create a smooth sauce. As the milk begins to heat, the butter/flour mixture that was coating the vegetables will begin to blend with and thicken the milk. Once it becomes thick, add half of the remaining milk, and continue stirring until it again heats to the thickening point. Then add the rest of the milk, stir again, and allow to come to the thickening point for the last time. (This process is a bit difficult to describe, but not hard to do. Adding the milk at little at a time and stirring to keep it smooth as you go keeps the sauce from forming lumps and prevents scorching. You can also do this step over low heat, in which case you don't have to stand right over the pot stirring constantly, but it's still good to add the milk in stages, and stir regularly.).
• Once the sauce is heated, add the tuna, and bring back to simmering. If the tuna is packed in oil, drain the oil (which you may have used in step one). If it's packed in water, you can just dump the whole can into the sauce, water and all.
• Serve tuna curry over rice. A green veggies side is nice (steamed asparagus or broccoli, cucumbers in vinaigrette, green salad, or peas).