15-minute Tuna Curry
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- ⅓ cup onion, diced
- ¼ cup green bell pepper, diced
- 1 clove garlic, minced
- 2 tablespoons butter
- 1 cup sour cream, Shortcut
- 1 teaspoon yellow curry powder
- ¼ teaspoon salt
- dash black pepper
- 1 can tuna, drained, average size can, up to you
- hot cooked rice, for serving
Instructions
- Melt the butter in a large non stick pan, add the onion, bell pepper, and garlic. Cook until tender but not browned.
- Stir in the sour cream, curry powder, salt, and pepper as desired.
- Stir in the tuna. Heat slowly until hot.
- Serve over hot cooked rice, enjoy.
Notes
Low cost per serving.
Shortcut: Sour Cream.
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