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Curried Tuna and Pineapple Pie

A community recipe by Community

Not tested or verified by Nigella.com

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Introduction

This is not a fancy recipe but was popular in my family when I was a kid.

Ingredients

Serves: 4 to 6

Metric Cups

425 grams canned tuna (in brine)
1 can pineapple chunks (reserve juice)
63 millilitres sultanas
63 millilitres flaked almonds
500 millilitres milk
3 tablespoons plain flour
3 tablespoons butter
1 tablespoon curry powder (to taste)
shortcrust pastry

15 ounces canned tuna (in brine)
1 can pineapple chunks (reserve juice)
2 fluid ounces golden raisins
2 fluid ounces sliced almonds
18 fluid ounces milk
3 tablespoons all-purpose flour
3 tablespoons butter
1 tablespoon curry powder (to taste)
shortcrust pastry

Method

Curried Tuna and Pineapple Pie is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Melt butter, add curry and cook briefly.Add flour to make roux.

Drain pinapple, put juice into measuring jug and add enough milk to make 2 cups. (Might curdle, don't worry). Add to roux and make sauce.

Add drained flaked tuna, pineapple and sultanas and nuts. Let cool.

Line pie tin with pastry.

Spoon in filling, top with pastry.

Cook about 40 minutes or till browned, bubbly and hot. Looks neater when made into individual pies, but there is not always time for that!! Slice and serve - may look a little untidy, but wait till you taste it!!

Melt butter, add curry and cook briefly.Add flour to make roux.

Drain pinapple, put juice into measuring jug and add enough milk to make 2 cups. (Might curdle, don't worry). Add to roux and make sauce.

Add drained flaked tuna, pineapple and golden raisins and nuts. Let cool.

Line pie tin with pastry.

Spoon in filling, top with pastry.