|Tuna Curry Supper|
Photo by Pam Stephan
Curry is a very healthy spice mixture because it includes turmeric. This yellow powder, turmeric, will not only stain your plastic ware and any fabric, but it a great anticancer agent as well. Always add a pinch of black pepper to your curry mix, because it amplifies the cancer-fighting properties of the turmeric! You could use this sauce on other entrees, but it surely goes well with canned tuna served over rice. I prefer Albacore Tuna for this recipe, but the standard pink-fleshed tuna works just fine.
12 oz. can of tuna, well drained (see Note below)
2 tablespoons butter
1/3 cup chopped onion
1/4 cup diced bell pepper
1 clove garlic, minced
1 cup sour cream
1.5 - 2 teaspoons curry powder
1 pinch black pepper
Heat a large skillet and melt the butter in it. Add the chopped onion and minced garlic, cook while stirring, until these are almost tender. Add bell peppers to the mixture and cook for two more minutes.
Stir in the sour cream and curry powder with black pepper, mix together well. When this has gently warmed, your sauce is almost ready.
Use a large spoon to carefully add the tuna to the sauce. Don't stir it too much or the tuna becomes mush. Fold the chunks of tuna into the curry sauce, and heat slowly until warmed all through.
Serve curried tuna over hot rice, alongside a green vegetable such as broccoli.
Additional garnishes: golden raisins, chopped chives, sautéed diced colored bell pepper, almond slivers.
This makes two good-size servings. For three servings, add one 7 ounce can of tuna to the sauce when combining the fish with the curry.
To make this supper dementia-friendly, serve everything in a soup plate. This keeps the food together well. Set the place with only a fork or a spoon, as nobody will need a knife. Your guests won't need to cut anything, which makes dining easy for everybody!