A quick and easy recipe given to me by a friend to which I’ve added some extras to make it go further. The original recipe didn’t have noodles, peas or corn. Since I’m also feeding my Father-in-Law, I wanted to add some vegetables to make sure he’s getting his daily serve!
I made the sauce in the Thermomix, but it’s easily made on the stove top.
Tuna and Pineapple Casserole
The Bush Gourmand
2 or more tsp curry powder to taste
2 Tbsp plain flour
1 1/2 cups milk
1 large tin tuna, drained
1 x 450g can pineapple pieces (I only had crushed pineapple, so used that)
1/2 cup frozen peas
1/2 cup frozen corn niblets
1/2 cup vermicelli soup noodles
salt and pepper (I used 3 tsp chicken stock powder instead)
Home made breadcrumbs
Peel and cut onions into quarters. Chop for 3 seconds/speed 5. Scrape down and repeat. Add butter and saute on speed 3/reverse/100, setting timer for 5 minutes.
At the 4 minute mark, add flour and curry powder and continue sauteing for a further minute.
Set dial to speed 2/reverse/1 minutes and gradually add milk. Cook on 100/5 minutes/Reverse/speed 2-3
Add noodles and pineapple, including juice and continue cooking for a minute or so.
Place tuna into a casserole dish with peas and corn and pour sauce over. Mix gently.
Mix breadcrumbs with melted butter and place over the top of the casserole.
Bake for 20 minutes in a moderate oven.