CREAMY TUNA ROYALE
This has been a family favorite for years – as a kid I remember that the original recipe had chopped Pimento in instead of the tomato. We didn’t have Pimento – so tomatoes were the replacement. It is the only way we have ever made it.
- 2 tablespoons margarine or butter
- 1 green pepper, finely chopped
- ½ onion, finely chopped
- 125 g mushrooms, sliced (canned or fresh)
- ¼ cup cake flour
- salt and (lemon) pepper to taste
- ¼ teaspoon of paprika
- ± 400 ml milk
- 1 or 2 cans of shredded tuna, drained
- 2 medium blanched tomatoes, chopped finely
- 1 clove garlic, minced and optional
- 1 tablespoon Worcestershire sauce
- 1 teaspoon lemon juice
Melt the butter in ‘n frying pan and add the pepper, onion and mushrooms and fry until tender.
Stir in the flour and seasoning and slowly add the milk, stirring continuously until a smooth and thick sauce.
Add the tuna and tomatoes (and garlic if using).
Slowly simmer for ± 10 minutes.
Remove the pan from the heat and add the lemon juice and Worcestershire sauce and mix through.
Serve on rice or pasta.
Note: Marlene Potgieter
I made this dish today. It’s quite runny, but perfect if you serve it with pasta or rice. If not, add a little more flour or use less milk. I also added 1 clove of garlic and used 2 cans of tuna, it was delicious. Do not leave out the Worcestershire sauce or the paprika, it’s 2 “must have” ingredients in this dish.
Recipe: Robyn Koudstaal
Photo: Marlene Potgieter
