Tonnino Tuna Ventresca in Olive Oil
CURRY VENTRESCA
Ingredients
- 1 large red onion cut in rings or large slices
- 2 bay leaves
- 3 or 2 spoons of Curry Powder
- 1 can of coconut milk
- 1 spoon of freshly grated ginger
- 2 spoons of cooking oil
- 1 cinnamon stick
- Three jars of Tonnino Tuna Ventresca in Olive Oil
Preparation
Serves 4 Difficulty rating: MEDIUM Preparation time: 30 to 45 minutes approximately
Instructions:
On a large skillet or in a wok heat the oil and cook the onions, the grated ginger and the bay leaves. When the onions start to look translucent stir in the curry powder and mix well for about a minute; then stir in the can of coconut milk and place the cinnamon stick. Lower the heat and let it simmer. Carefully open and drain the Tonnino Tuna Ventresca and gently place them on the curry sauce for about 20 minutes on low heat, for them to blend in. Serve over Basmati Rice, Jasmine Rice or plain steamed rice; also tastes great over hot boiled potatoes.