TUNA CURRY

Yellow onion
Garlic
Olive oil
Curry
Tuna in oil (drained)
Ginger (in tube… already mashed up)
Cilantro (fresh)

I really do this by feel so amounts are a little hard. I’ll put in amounts, but adjust as you see fit.
Prep: Cut onion in quarters and then thinly slice. (First cut it in half so you care looking at circles
of all the layers. Your thin slices should be the half moons.) Chop/press garlic, doesn’t really
matter. Chop up cilantro.
Cooking: Cook onions and garlic in heated olive oil until onions are translucent… 4-5 minutes.
[note: if the tuna came in olive oil, I use the oil drained off the tuna, making sure to get rid of as
much of the water as I can. If it came in another kind of oil, I just throw that oil out and use olive
oil.] Add about 2 teaspoons to 1 tablespoon of curry and mix up until onion/garlic is covered.
Then throw in 8-10 tins of tuna. I know, I know, this is a crap ton of tuna. Trust me, it all gets
eaten. Cook for about 5-10 minutes over medium heat, stirring fairly regularly so it doesn’t burn
on the bottom. Then stir in a tablespoon of the ginger. Finally, just before taking tuna off the
heat, stir in the chopped cilantro.
Serve with basmati rice, peas and (if you can get it) coriander or mint chutney.
Give Joey a large plate and a smooch on the cheek. She puts up with the smooch if you lead with
the food.