📜 Collection: Elizabeth Knee Collection | ✍️ Attribution: Unattributed | 📂 Category: Entrees
A quick and comforting mid-century Tuna Curry featuring a creamy white sauce base accented with fresh celery, bell pepper, and warm curry powder. Served traditionally over rice with chutney and shredded coconut for a delightful contrast of textures and flavors.
In a medium saucepan over medium-low heat, combine the 1 recipe white sauce (or 1 can celery soup with milk) and 1 can tuna.
Simmer the mixture gently for a few minutes until it is heated through and bubbling slightly around the edges.
Step 2: Fold in Fresh Ingredients & Serve
Remove the saucepan from the heat. Stir in the 1/2 cup chopped celery, 1/4 chopped bell pepper, 1 tbsp grated or finely chopped onions, 2 tsp curry powder, and 2 chopped hard-boiled eggs.
Do not cook these final ingredients; simply fold them into the warm tuna and sauce mixture so they retain their crisp texture and fresh flavor.
Serve immediately over warm rice accompanied by chutney and coconut.
💡 Make-Ahead & Storage: The tuna and white sauce base can be prepared ahead and kept in the refrigerator for up to 2 days. Reheat gently before folding in the fresh celery, bell pepper, onions, and hard-boiled eggs just before serving to maintain their crunch.
