This recipe came up as a fast freestyle dinner – Delicious Tuna Curry. As I mentioned previously, I usually make some Asian dish at least once a week. Linguine is a very good choice for a creamy curry. You can also try to substitute cream with coconut milk. Enjoy!
Total Time: 45 minutes
1 medium onion, finely chopped
1 can of good quality tuna in sunflower oil, shredded
1 tablespoon of tomato purée
1 single cream
1 teaspoon of cayenne pepper, 2 teaspoons of satureja, ground ginger and curry powder
Knob of butter
2 portions of Linguine
Heat up a knob of butter in a wok on high heat. Add onion and let it sweat out for 2 minutes.
Stir in cayenne pepper, curry, ginger and 1 teaspoon of satureja and bake for another 2 minutes.
Next, tuna in. Stir in tomato purée and mix well until smooth texture. Lower the heat.
Pour in the cream and finish with 1 teaspoon of satureja. Continue bubbling on a low heat for about 25 minutes.
Meanwhile, cook the pasta in hot boiling water until al dente.
Throw the pasta into curry mix with 1 large spoon of salted pasta water. Mix it gently and sprinkle with your favourite herbs. Serve with glass of white wine.
Makes 2 serves.