Tuna Curry in a Hurry

SUBMITTED BY: sal PHOTO BY: JustLearning86

"A fast and easy tuna dish with a creamy curry sauce. Serve over rice pilaf."

PREP TIME	5 Min
COOK TIME	10 Min
READY IN	15 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

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INGREDIENTS

2 tablespoons butter
1 clove garlic, minced
1/3 cup chopped onion
1/3 cup chopped green bell pepper
1 (6 ounce) can tuna, drained and flaked
1 cup sour cream
1 teaspoon curry powder

READ REVIEWS (52)

DIRECTIONS

Over medium-low heat melt butter in a large saucepan. Add garlic, onions and green pepper. Cook slowly, stirring occasionally, until onions are soft.
Stir in tuna, sour cream, curry powder, salt and pepper. Heat until warm and serve.

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REVIEWS

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Reviewed on Jan. 18, 2004 by DANGEROUSPENGUIN

I was delightfully surprised by how well this turned out. It's a quick, tasty, high-protein meal that I will probably make again and again. I like spicey food, so I tripled the curry powder and added some cumin and chili peppers as well. I fried some tomatoes in with the onion and garlic, and added two tablespoons of brown sugar to cut the sourness of the sour cream a little. The best part was how juicy and tasty the canned tuna turned out to be. Thanks for posting it!

6 users found this review helpful

Reviewed on Nov. 13, 2003 by ITSMEJEWELS1127

Oh my! This was delicious! My husband actually wanted me to make it again the next night! I varied the recipe a little. I used half the sour cream and stirred it till it was smooth and melty then added two and a half cups water, and half a bag of egg noodles. I stirred it all together and brought it to a boil, I let it simmer for about 8 minutes, then served. It was like home-made tuna helper. I added a little more curry and also some lemon pepper for a little zing. It was wonderful! I will definately make it again...hopefully not two nights in a row though.:)

6 users found this review helpful

Reviewed on Oct. 25, 2005 by HOLLMART

I made this the diet way, swapping 1 TB olive oil for the butter and using nonfat yogurt instead of sour cream. Served over basmati rice, it was a delicious (and easy) lunch for a cold, rainy, Fall day.

5 users found this review helpful

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