Curried Tuna & Sweetcorn Sauce
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...
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DIRECTIONS
- 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.
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