Curried Tuna Linguine

The older I get the less my body cooperates with dairy. So, I’ve been experimenting.

This recipe uses coconut cream, and the result is the creamy richness of an Alfredo sauce–with a twist of curry.

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8 oz linguine, cooked al dente in salted water
½ cup oil
¼ cup chopped onions
2 cups fresh veggies, chopped (I used sweet peppers, asparagus, celery, and green peppers)
3 Tbsp chopped cilantro
6 cloves garlic, minced
2 tsp Malliga Masala Red Chili Blend
1 can coconut cream
salt to taste
2 small cans of tuna, drained (about 10 to 12 oz in all)

Saute onions. When translucent, add rest of ingredients, except linguine and tuna. Bring to a gentle boil. Take care that veggies don’t overcook; they should be tender and crisp. Fold in linguine and tuna. Bring to boil and take off stove. Wait about 5 minutes before serving to allow coconut gravy to thicken

 

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2 comments

  1. Thank you. We are still addicted to our curries and do use coconut milk. I like to drink the stuff out of the can too although nothing beats the real coconut does it? I bet you won’t get one on the street for Rupees 2 anymore.

    1. I don’t think 2 rupees means anything anymore! Even a beggar on the street would scoff at 2 rupees. Ha ha! But, yeah, love the coconut milk. I make a smoothie with coconut milk, mangoes, ginger and agave that’s REALLY good.

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