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–+ servings

15-minute Tuna Curry

Adapted from a recipe in the Casserole Cook Book, page 142.
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.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

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.