1 tbspn MCT Oil
1 Onion, Chopped
1 Red capsicum, seeded and sliced
2 tbspns curry powder
1 tspn seafood or vegetable stock powder
425g can tuna in brine (or spring water) drained
1 1/2 cups of Skim milk
1 tbspn Cornflour mixed with 2 tbspns water
1 bunch broccoli, trimmed
100g baby spinach leaves
juice of 1/2 lemon
4 green onions (shallots) sliced.
Heat MCT Oil in a large saucepan on medium. Sauté onion and capsicum for 2-3 minutes, until
onion is tender. Stir in curry and stock powder. Cook stirring for 1 minute. Add tuna and milk.
Heat gently for 2-3 minutes. Add cornflour mixture stirring constantly until boiling. Reduce heat.
Simmer for 3 minutes.
Stir in broccoli, spinach and lemon juice, season to taste. Simmer gently for 3 minutes. Top with
onions to serve.
1 Onion, Chopped
1 Red capsicum, seeded and sliced
2 tbspns curry powder
1 tspn seafood or vegetable stock powder
425g can tuna in brine (or spring water) drained
1 1/2 cups of Skim milk
1 tbspn Cornflour mixed with 2 tbspns water
1 bunch broccoli, trimmed
100g baby spinach leaves
juice of 1/2 lemon
4 green onions (shallots) sliced.
Heat MCT Oil in a large saucepan on medium. Sauté onion and capsicum for 2-3 minutes, until
onion is tender. Stir in curry and stock powder. Cook stirring for 1 minute. Add tuna and milk.
Heat gently for 2-3 minutes. Add cornflour mixture stirring constantly until boiling. Reduce heat.
Simmer for 3 minutes.
Stir in broccoli, spinach and lemon juice, season to taste. Simmer gently for 3 minutes. Top with
onions to serve.
Little Leakers
Easy Tuna Curry
