This is my variation on a recipe my Mum gave me for Tuna Mornay (She got the recipe from her MIL). It was a staple when we were growing up. I’ve toned it down and added some vege’s to match my son’s preferences. This is a great backup recipe. It takes 20-30mins from starting to serving, and is easily made with not much in the house. It also stands up really well to substitution – almost any ingredient can be swapped for something else if you are short. It’s also a great hit at our home, as everyone will eat it, including my fussy 3 year old son.
1 onion (finely sliced or diced)
1 large can tuna or salmon (in olive oil is best)
1 lemon ( or lemon juice from a bottle is OK)
1 heaped tsp turmeric
1 heaped tsp cumin (can also substitute Keens curry powder for turmeric and cumin – but ONLY 1 tsp and be cautious…it can be hot)
1 cup frozen peas
1 can cannellini beans (optional)
1.5 cups rice (or more for leftovers)
1-2 cups rice milk (I recommend non-dairy milk as I’m not sure if the lemon / dairy milk will curdle)
water ( to cook rice)
2-3 tsp flour or arrowroot
Boil water in a kettle and add to saucepan. When water is at a rolling boil, add rice. After a few minutes, give it a stir to stop it sticking to the saucepan. Leave to cook. It’s important to start the rice first, because the rest of the recipe is so quick to make, you may otherwise find yourself waiting for the rice to be ready.
Dice your onions if you haven’t already done so. In another large flat pan/saucepan (it will need decent sides), add oil and warm. Add diced onions. Cook until they are just see-through. While onions cook, cut rind off the lemon and finely dice. Then add the spices and some of the diced lemon skin (or zest). Cook for 2-3 mins. Now add the milk. You can also add water to thin it out as well. If using arrowroot, add it now, or it will go lumpy once the curry is simmering.
If using tuna in oil, you do not need to drain it, otherwise drain it now. Now add the tuna to the pan. Then add beans and peas. Cook till warm and gently simmering. This will let the curry thicken a little. Cook for 2-3 mins more. Your rice should be done at about the same time. Drain rice. Serve curry scooped over rice. This recipe makes heaps. It is good for left over lunches as well.