Curried Tuna Slice Recipes

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).

Steps:

• In a small bowl, combine the first five ingredients; add tuna and mix well. Spread rolls with additional mayonnaise if desired; top each with 1/2 cup tuna mixture and lettuce.

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.

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

Steps:

• In a bowl, combine the first five ingredients; stir in the tuna until well coated. , Spread 1/4 cup on each slice of toast; sprinkle with walnuts. Top with a slice of cheese. Broil 5 in. from the heat until cheese is melted.

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:

• Using 2 sheets of pastry, line a lightly greased 28cm x 18cm slice tin.
• Combine remaining ingredients and spoon into pastry-lined tin, pressing down well.
• Using remaining pastry, cover the filling, trim edges and crimp. Use the pastry scraps to decorate the top.
• Glaze & cut a vent in pastry top.
• Bake in a moderate oven for 35 mins or until golden brown.
• Can be served hot or cold.

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.