Recipe by Syrinx
I can't believe that this student staple isn't on Zaar somewhere, but I certainly can't find it anywhere! This is my slightly more grown-up adaptation of the old store-cupboard standby where you take a can of tuna, a can of sweetcorn and a can of condensed mushroom soup. You can serve it with rice, or pasta, or toast, or baked potatoes...
Top Review by Recipe Book Worm
I thought this was really good - quick, simple, and I had all the ingredients handy. I added a few diced carrots in with the onion, (just for some extra colour and nutrition), and served it over rice. Will make again, thanks for posting!
- 1 onion
- 1 tablespoon butter
- 1 tablespoon curry powder (or to taste)
- 185 g canned tuna, drained (a standard medium can)
- 225 g sweetcorn, drained (a standard medium can)
- 1⁄2 pint milk
- 1 -2 tablespoon cornflour (depends on how thick you like your sauce)
- 1 lemon, juice of
- 1 -2 tablespoon fresh coriander (optional) or 1 -2 tablespoon parsley, chopped (optional)
Directions See How It's Made
- 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.