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
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
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
HOT CURRIED TUNA SANDWICHES
I adore curry and thought that this aromatic spice would be a natural with tuna. My family thinks that I was right and ask for these tuna-melts often. Easy and very tasty. To keep this recipe on the light side, use non-fat mayo and low-fat cheese.
Provided by BAJATHECAT
Time 13m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven's broiler.
- In a medium bowl, stir together the tuna, celery, green onion, mayonnaise, lemon juice and curry powder. Spoon equal amounts onto each English muffin half, and top with a slice of cheese. Place the sandwiches on a baking sheet.
- Broil for 2 to 3 minutes, or until cheese is melted and toasty. Serve hot.
Nutrition Facts : Calories 212.5 calories, Carbohydrate 14.5 g, Cholesterol 26.8 mg, Fat 10.9 g, Fiber 0.4 g, Protein 14 g, SaturatedFat 3.9 g, Sodium 245.9 mg, Sugar 0.5 g
SPICE-CURED TUNA TACOS
Use the freshest fish possible in these tacos. Instead of tuna, you could use fresh or smoked salmon, sliced scallops, picked white crabmeat, or chopped cooked king prawns
Provided by Tom Kerridge
Categories Lunch, Starter
Time 1h15m
Number Of Ingredients 16
Steps:
- Slice the tuna into 1cm strips, then dice into rough 1cm cubes. Drizzle over the olive oil and scatter over the lime zest, stir and put in the fridge for 20 mins or so. Gently toast the cumin and coriander in a small frying pan, then tip into a pestle and mortar with a pinch of salt and the chilli flakes and crush to a coarse powder. Stir the spice mix into the tuna with the lime juice and put the bowl back in the fridge for at least 10 mins or up to 1 hr.
- To make the avocado purée, put all the ingredients in a food processor with a pinch of salt and blitz until you have a smooth purée, adding a little oil if it's too thick to blitz. Spoon the mixture into a container.
- If you like your tacos crispy, heat oven to 180C/160C fan/gas 4, brush them with a little oil, place on a baking sheet and cook for 10-15 mins. To build each taco, spoon on some avocado purée and spread out to the edge. Spoon on the spiced tuna and sprinkle over the chillies, pomegranate seeds, coriander and spring onions, drizzle with more oil and add a lime wedge to the plate. Eat with your hands, if soft, or a knife and fork if crispy.
Nutrition Facts : Calories 347 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Protein 18 grams protein, Sodium 1.1 milligram of sodium
TUNA & SWEETCORN SLICE
This easy budget supper uses ready-rolled pastry to make an open pie - experiment with your own toppings
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 6
Steps:
- Heat oven to 220C/200C fan/ gas 7. Lay the pastry out on a baking sheet. Pinch up the edges to form a border, pressing firmly into the corners. Prick the centre all over with a fork and pop in the oven for 10-15 mins.
- Meanwhile, mix the tuna and sweetcorn in a bowl and season.
- Remove the pastry from the oven, pressing the centre down with the back of a fork, as it will have puffed up a bit. Spread the crème fraîche across centre, spoon the tuna mix on top, then sprinkle over the cheese. Bake for 10-15 mins more, until golden, puffed up and cooked though. Sprinkle with chives and cut into quarters.
Nutrition Facts : Calories 463 calories, Fat 30 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 2.6 milligram of sodium
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