Ingredients 2 x 106g tins light Tuna in springwater
1 x tbsp butter (less if using non stick frypan)
½ x 440 g can crushed pineapple
½ x tbsp chutney
½ x tbsp plain flour
½ x tsp curry powder (use more if you like it spicier)
½ x carrot, finely cubed
½ x small onion
Heat the butter and cook the carrot and onion until slightly cooked - this takes about 5-10 minutes.
Add the flour and stir for another minute or two.
Add the curry powder, drained tuna, chutney and undrained pineapple.
Add the milk and stir till it is boiling. Simmer for 5 minutes.
This was a lovely meal except the milk mentioned wasn't listed in the ingredients. (Not that I could see anyway,) I think I'll use coconut milk next time. I also added a diced zucchini, for added colour.