Tuna and Asparagus With Creamy Lemon Curry Sauce |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Adapted to our tastes years ago, I forgot about this recipe! I won't forget it again, though. The sauce can be made with a lowfat slurry and fat free sour cream. This goes well with rice. Ingredients:
2 lbs asparagus, cleaned |
2 (6 ounce) cans solid white tuna, drained (albacore) |
2 tablespoons butter |
2 tablespoons flour |
1/4 cup fresh lemon juice |
1/4 teaspoon salt |
3 drops hot pepper sauce (to taste) |
1 teaspoon curry powder |
2/3 cup sour cream |
Directions:
1. Cook asparagus to your taste and drain, reserving liquid.
2. Arrange asparagus on a platter, break tuna into chunks and arrange over asparagus, and keep warm.
3. In saucepan melt butter, stir in four,and cook 2 minutes.
4. Measure reserved asparagus liquid; if necessary add hot water to make 1 cup.
5. Add to flour mixture, stirring constantly.
6. Add fresh lemon juice, salt and hot pepper sauce.
7. Simmer, stirring, until thickened and bubbly.
8. Stir in sour cream and pour over asparagus and tuna.
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