Tuna And Sweetcorn Soup Recipes

Steps:

• Melt butter in a medium saucepan, add celery, onion and carrots.
• Saute over medium high heat for 5 minutes.
• Reduce heat to low, add flour and thyme, cook and stir 2 minutes.
• Add corn, milk, tuna and clam juice, increase heat to medium high stirring constantly until mixture reaches a simmer.
• Reduce heat to low, add salt and pepper, and gently simmer until vegetables are tender, adding more milk or clam juice if necessary.

Steps:

• Mix the milk and eggs together in a jug with ½ tsp salt and ¼ tsp ground black pepper. Sift the flour into a bowl, make a well in the centre and pour in the egg mixture in a thin, steady stream, whisking well until combined. Stir in the sweetcorn, spring onions, lemon zest and tuna.
• Heat a drop of oil in a non-stick or cast iron frying pan over a medium heat. Drop spoonfuls of the batter into the pan and cook until crisp and golden, about 2-3 mins, flip and repeat on the other side (you'll need to do this in batches). Keep warm in a low oven and repeat with the remaining batter.
• Serve the hot fritters with the lemon wedges for squeezing over, the soured cream and hot sauce, if using.

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.

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.