Saturday, February 24, 2018

Curried Tuna Mornay

1 x 15oz can tuna (drained)
1 cup celery chopped
1/2 cup grated carrots
2 dstspns curry powder (or less)
1 cup frozen peas
1 pkt cream of chicken soup
2 cups onions chopped
1 cup apple chopped
3 oz butter
2 hard boiled eggs
salt & pepper

Method: Saute butter, onions, carrots, apple & celery in electric fry pan until tender, stir in curry powder. Gradually add 2 - 3 cups chicken stock made up from soup mix. Stir & simmer gently until sauce thickens. Add peas, tuna & hard boiled eggs. Season well.

Source: contributed by Pauline Maloney in Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.44.

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