Name: Easy tuna curry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 30 gram butter; 1 onion, chopped; 1 red capsicum, seeded and sliced; 2 tablespoon curry powder; 1 teaspoon seafood or vegetable stock powder; 425 gram can tuna in brine, drained; 11/2cups (375ml) milk; 1 tablespoon cornflour, mixed with; 2 tablespoon water; 1 bunch broccolini, trimmed; 100 gram baby spinach leaves; juice of 1/2 lemon; 4 green onions (shallots), sliced.

Ingredients

30 gram butter

1 onion, chopped

1 red capsicum, seeded and sliced

2 tablespoon curry powder

1 teaspoon seafood or vegetable stock powder

425 gram can tuna in brine, drained

11/2cups (375ml) milk

1 tablespoon cornflour, mixed with

2 tablespoon water

1 bunch broccolini, trimmed

100 gram baby spinach leaves

juice of 1/2 lemon

4 green onions (shallots), sliced.

Method

1.Melt butter in a large saucepan on medium. Sauté’ onion and capsicum for 2-3 minutes, until onion is tender. Stir in curry and stock powder. Cook, stirring, for 1 minute.

2.Add tuna and milk. Heat gently for 2-3 minutes. Add cornflour mixture, stirring constantly, until boiling. Reduce heat. Simmer for 3 minutes.

3.Stir in broccolini, spinach and lemon juice. Season to taste. Simmer gently for 3 minutes. Tap onions to serve.

Substitute tuna for salmon, if preferred.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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