Hurry Tuna, Please

This speedy curried tuna dinner is the kind of recipe that saves a Tuesday night. Canned tuna, an apple, an onion, and a dusting of curry powder come together in a quick cream sauce that goes straight over hot egg noodles.

The apple is the sleeper ingredient here. Fried alongside the onion, it softens into the sauce and adds a subtle sweetness that plays off the curry. It’s the same principle behind a good British-style curry, where fruit rounds out the spice.

The sauce is intentionally rustic. Flour, milk, and bouillon get stirred into the cooked apple and onion, so the “lumps” you see are actually tender bits of fruit and allium. That’s the texture, not a mistake.

Chef Tips

• Start your noodles boiling before you begin the sauce. Both finish in about the same time, so everything hits the table hot.
• Break the tuna into small flakes when you add it so it distributes evenly through the sauce.
• Use a crisp apple like Granny Smith. A mushy apple dissolves completely and you lose that pleasant texture.
• You can bump the curry powder up to a full teaspoon if you want more warmth. The ½ teaspoon is quite mild.

Variations

• Serve over steamed rice instead of noodles for a more curry-appropriate base.
• Add frozen peas in the last two minutes for color and a pop of sweetness.
• Swap tuna for canned chicken if you’re not in a seafood mood.