Hot curried tuna dip is good on toast points or any good cracker. It makes a substantial light meal when served with toast with a side of lightly steamed sliced vegetables with apples.
1 small onion, finely chopped
3 teaspoon oil from tuna fish
1 pinch hot pepper flakes
1 cup mayonnaise
2-6 1/2 ounce cans light or Albacore tuna (1 with water--drain all water, 1 with oil, drain oil but save 3 teaspoons)
2-1/4 teaspoon curry powder*
1 10 oz can water chestnuts, drained and finely chopped
1/2 fresh cup bread crumbs placed in just enough softened butter to coat bread crumbs
Preheat Oven to 350 Degrees
Heat tuna oil. Be careful, there may be some water in the oil. Add hot pepper flakes to chopped onions and cook in tuna oil over low heat until done. Remove onions from heat and cool. Flake tuna. In a large bowl, mix together flaked tuna, cooked onions with hot pepper flakes, mayonnaise, curry powder and water chestnuts. Blend well. Place tuna mixture in small loaf pan and bake 15 to 20 minutes until thoroughly heated through and just starting to brown on top. Remove dish from oven and sprinkle top of dish with buttered bread crumbs, then place under broiler to toast lightly.
If toast points or crackers are preferred do not use bread crumbs. Serve hot or warm with toast points or a light crackers.
Makes 8 to 10 small servings.
Steam carrot sticks, cauliflower, whole green beans, yellow squash and apple rings*. Serve veggies side by side in large platter so quests can choose own vegetable mix.
*Use any good prepared curry powder.
*Remove core from apple, leave skin on, slice and saute for a few minutes in butter, do not allow to brown, before adding to vegetables for steaming.
*Leftover curried tuna makes a nice day after open-faced sandwich using a toasted and buttered English muffin. Remember to remove any bread crumbs that remain, before making open sandwich for next day lunch.
*Keep a small stash of canned fish in the cupboard. Not just tuna and salmon, buy shrimp, clams, crab and oysters as well.