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Tuna Curry

Preparation Time:
Cook time:
Yield: 6 servings


1 1/2 lbs Ahi Tuna
2 Tbsp Onion, chopped
1/4 cup Bread Crumbs
1 Egg
1/2 tsp each of Cayenne, Turmeric, Ginger Powder, Black Pepper
1/2 tsp each of Basil, Thyme Leaves, Oregano, Paprika
1 tsp Salt
1 clove Garlic, minced
3 Tbsp Safflower Oil
2 Tbsp Butter
2 Tbsp All-Purpose Flour
1 tsp Curry Powder
1 1/2 cups Chicken Stock
3/4 cup Light Cream


In a food processor, coarse chop the tuna. Add the onion, bead crumbs, egg, seasonings, and garlic. Process into a fine mix. Remove and shape into small balls.

Heat oil in a large skillet and brown the tuna balls. Drain all oil and transfer the balls to a casserole dish.

Heat the butter in a sauce pan, add the flour and curry powder and cook for 2 minutes over low heat. Add the chicken stock and cream, then simmer for 5 minutes. Pour the sauce over the tuna balls.

Cover the dish and bake in a preheated oven at 350°F for 25 minutes.

Serve tuna curry over rice.

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