Ingredients About 140 g egg noodles, cooked
¼ clove garlic
A few drops of hot pepper sauce
¾ tin cream of mushroom soup
About 60 g lightly salted peanuts
1 tbsp soy sauce
1½ tbsp melted butter
1 lge can tuna - I use John West 425 g
¼ cup onion, chopped
½ cup celery, chopped finely
1/8 cup dry white wine
For the salad 250 g carrots, coarsely grated
Juice of ½ orange
Juice of ½ lemon
Grated orange peel or orange extract
Currants - optional
Method For the tuna
Toss the drained noodles with soy sauce, garlic, half the melted butter and the hot pepper sauce.
Preheat the oven to 180°/160° fan forced.
Mix the soup with the drained tuna, peanuts and celery.
Saute the onion in the remaining butter until golden.
Add to the soup mixture and add the white wine.
Turn in a well greased shallow baking casserole, and spoon the noodles over the top.
Bake in a moderate oven for 35 minutes.
For the salad
In a large bowl, mix together the carrots, orange and lemon juices.