CURRIED TUNA SALAD
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- In a mixing bowl break the tuna up with a fork. Toss with the onion, fresh coriander, and raisins.
- In a small saute pan, heat the oil over medium heat, add the curry powder, and stir until fragrant, about 30 seconds. Remove pan from the heat and set oil aside to cool.
- Add the curry oil to the mayonnaise, season with salt, and pepper to taste and add the lime juice. Gently mix the tuna with the seasoned mayonnaise. Serve on a bed of lettuce or in a sandwich.
- Yield: 3 to 4 servings
CURRIED TUNA SLICE
My mum used to make this when I was younger. It is great to take to work as lunch. Prep time is a guess.
Provided by Marli
Categories Lunch/Snacks
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- For the base: Sift flour into a bowl, rub in butter, add egg yolk and enough water to mix to a stiff dough; refridgerate 30 minutes.
- Roll pastry to fit base of a rectangle tin (16 x 26cm).
- For the filling: Spread well drained tuna over the pastry.
- Saute chopped onion& chopped celery in 15g butter, until onion is transparent; spread over tuna.
- Melt remaining butter, add flour and 2 tsps of curry powder, stir until smooth.
- Add milk gradually, stir until sauce boils& thickens, reduce heat, add 30g grated cheese, stir until melted; add salt& pepper.
- Add lightly beaten eggs, mix well.
- Spread the cheese sauce evenly over the onion& celery.
- Combine remaining grated cheese, remaining curry powder and paprika, sprinkle on top of slice.
- Bake in a moderate- hot oven for 10 minutes, reduce heat to moderate, bake further 25- 30 minutes or until golden.
Nutrition Facts : Calories 688.2, Fat 44.9, SaturatedFat 25.1, Cholesterol 291.1, Sodium 406.2, Carbohydrate 33.1, Fiber 2.2, Sugar 2, Protein 37.3
SIMPLE TUNA CURRY WITH RICE
Make and share this Simple Tuna Curry With Rice recipe from Food.com.
Provided by Kate S.
Categories Curries
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
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).
Nutrition Facts : Calories 628, Fat 18.8, SaturatedFat 10.8, Cholesterol 63.7, Sodium 470.4, Carbohydrate 90.7, Fiber 1.9, Sugar 0.5, Protein 21.6
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.
Nutrition Facts : Calories 222.5 calories, Carbohydrate 5.2 g, Cholesterol 50 mg, Fat 18.2 g, Fiber 0.5 g, Protein 10.3 g, SaturatedFat 11.2 g, Sodium 88.1 mg, Sugar 1.1 g
TUNA CHEDDAR AND RICE SLICE
Make and share this Tuna Cheddar and Rice Slice recipe from Food.com.
Provided by Tisme
Categories Tuna
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Add rice to saucepan of boiling salted water, boil uncovered for 12 minutes or until rice is tender. Drain. Combine rice, one egg, finely chopped onion and melted butter, mix well.
- Press rice mixture over base and side of greased 18 x 28cm lamington tin.
- Drain tuna, reserve the liquid, and press flaked tuna over rice pressing firmly.
- Melt extra butter in a pan, add flour and stir until combined. Remove pan from heat, add milk and tuna liquid and stir well.
- Return pan to heat and stir until sauce thickens. Add mustard, paprika, salt and pepper. Stir until combined, simmer uncovered for approx 2 minutes. Add well beaten 2nd egg, grated cheese, parsley and lemon juice. Stir until combined. Pour sauce over tuna.
- Bake uncovered in moderate oven for approx 40 minutes or until firm on top.
Nutrition Facts : Calories 480, Fat 23.4, SaturatedFat 12.9, Cholesterol 159.4, Sodium 527.2, Carbohydrate 35.7, Fiber 1.3, Sugar 1.2, Protein 30.4
TUNA SLICE
Very quick and easy to prepare. Given to me by an Australian friend. Child friendly and can be eaten hot or cold (great for picnics). Sometimes I add sweetcorn or put tomatoes on top depending on how I feel and whats in the larder. I also use more cheese than called for but thats because we're all mice in our family!
Provided by Lou van
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat oven to 180°C.
- Crush the biscuits in a blender, then put in a bowl.
- Add the onion and mix.
- Drain the tuna, flake and add to the mix.
- Add milk, eggs and cheese.
- Mix well and put in a lightly greased ovenproof dish.
- Bake for approx 30 mins until golden.
Nutrition Facts : Calories 528.7, Fat 26.2, SaturatedFat 10.4, Cholesterol 227.1, Sodium 687.5, Carbohydrate 30.6, Fiber 1.1, Sugar 2.6, Protein 40.8
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