Ginger Vegetable Curry, Spicy Tuna Salad from Scratch, Homemade is always better!


1 frozen Tuna Fillet

2 carrots, pealed and sliced thin (or peeled thin)

1 large tomatoe, diced

3 TBLSP olive oil, split in half

2 TBLSP curry powder

1 TBLSP Dried Parsley

1 TBLSP diced freshed ginger

Slowly simmer the tuna fillet (from frozen) in half the oil, add salt and pepper

Mixe all the other ingredients in a sauce pan, simmer lightly and then add 2 cups of cold water and stew for 45 minutes on low head

Remove Tuna from skilltet, add the flour to make “roux” until browned and thick. Add the vegetable mix and simmer together, making it all thick. Put the tuna on a bed of mixed spring mix and top with tuna and a scoop of the curry vegetables. Serves 2-4, depending on how cut the tuna steak

(I easily found Curry powder in the International food and spice aisle at the local Ingles Market)

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