3 tablespoons butter
1/2 cup blanched almonds
1 cup finely chopped onion
1 x 425 g (15 oz) can chunk-style tuna, drained
285 g (10 oz) can whole kernel sweet corn, drained
2 teaspoons lemon juice
1 teaspoon soy sauce
1/4 cup chopped parsley
freshly ground pepper
boiled rice for serving
1/2 cup blanched almonds
1 cup finely chopped onion
1 x 425 g (15 oz) can chunk-style tuna, drained
285 g (10 oz) can whole kernel sweet corn, drained
2 teaspoons lemon juice
1 teaspoon soy sauce
1/4 cup chopped parsley
freshly ground pepper
boiled rice for serving
method
1. Melt 1 tablespoon butter in a large frying pan, add almonds and stir over moderate heat until golden. Remove and keep aside.
2. Add remaining butter to pan and saute onion until transparent.
3. Stir in drained tuna and corn, lemon juice, soy sauce, salt to taste and a generous grind of pepper.
4. Toss gently over heat until heated thoroughly
5. stir in almonds and serve immediately with boiled rice.
2. Add remaining butter to pan and saute onion until transparent.
3. Stir in drained tuna and corn, lemon juice, soy sauce, salt to taste and a generous grind of pepper.
4. Toss gently over heat until heated thoroughly
5. stir in almonds and serve immediately with boiled rice.
serving amount
serves: 4
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more information
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