CANNED TUNA in CURRY SAUCE

• 1 cup milk (8 oz.wt.)
• 1/4 cup sherry or ginger sherry (2 oz.wt.)
• 8 ounces canned tuna fish
• 1/8 cup flour
• 1 teaspoon curry powder
• 2 tablespoons butter (0.8 oz.wt. oil)
• 3/8 teaspoon salt
• 1 tablespoon minced parsley (opt.)

Combine milk and sherry. Drain tuna. Combine flour and curry powder in a small custard cup.

In a 1-1/2-quart saucepan, melt butter and stir in flour/curry powder mixture until thoroughly blended. Off the fire, add the milk and sherry all at once. Season with salt. Return to fire and heat to boiling, stirring constantly. When the sauce has thickened, flake in the tuna with fork. Simmer while preparing rice. [Add minced parsley 5 minutes before end of cooking time.]

Serve over plain boiled white rice.

Serves 2