Tuna Curry On Rice Recipe

Name: Tuna Curry On Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons Butter; 3 tablespoons Flour; 2 cups Milk; 3 tablespoons Curry powder; 3 Hard-boiled eggs, sliced; 1 cup Frozen peas, thawed at room temperature (or fresh); 2 cans Tuna, chunk white; 1 handful Parsley, fresh; 1/2 teaspoon Salt to taste; 1/2 Lemon; 4 Scallions, green and white parts separated, chopped

Servings: persons

3 tablespoons Butter
3 tablespoons Flour
2 cups Milk
3 tablespoons Curry powder
3 Hard-boiled eggs, sliced
1 cup Frozen peas, thawed at room temperature (or fresh)
2 cans Tuna, chunk white
1 handful Parsley, fresh
1/2 teaspoon Salt to taste
1/2 Lemon
4 Scallions, green and white parts separated, chopped

1
Melt butter over medium heat in a medium saucepan
2
Saute WHITE parts of scallions in butter until soft
3
Whisk or stir in flour making sure there are no lumps and keep stirring for about 2 minutes to make roux
4
Add the milk and whisk until smooth and thickened
5
Whisk in curry powder and add salt
6
Break up and add tuna and peas
7
Gently fold in egg slices and squeeze in lemon juice, if using
8
Heat for 5 minutes and serve sprinkled with green part of scallions and parsley
9
Serve on rice

591

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons Butter, 3 tablespoons Flour, 2 cups Milk, 3 tablespoons Curry powder, and more.

Yes, Tuna Curry On Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tuna Curry On Rice

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