Killing Them Softly: Tuna-Egg Curry


EDITOR’S NOTE: My recent discovery of our families’ collection of 1970s era church cookbooks has been nothing short of a conversation piece around Al Dente HQ. The kind-hearted and well-intentioned women behind these recipes set cooking back years, all the while trying to kill their families with butter, shortening and lard. Not wanting to hog the glory and splendor for myself, it is my pleasure to share these classic culinary gems with you. These are the original recipes with very little editing. If you have one of these around your house or find one at your parent’s home, please contact me. I would love to get my hands on it.

RECIPE: Tuna-Egg Curry
AUTHOR: Beverly Francey
COOKBOOK: Cecilian Style, the St. Cecelia’s Roman Catholic Church Cookbook

WHY DID I CHOOSE THIS? Back when I taught, I would put Absolute Radio — a London-based radio station that is very popular online — on the speakers in the room to add some music while the students were working. One of the hosts, Geoff Lloyd, regularly told a story about a spectacular failure he had in the kitchen. It seems that he thought a blue cheese and mango chutney was a good idea for a recipe. In the end, he was wrong.

This recipe sounds like it would go lovely with blue cheese and mango chutney. And some Pepto-Bismol. And some prescription-strength Immodium.

Tuna-Egg Curry

  • 2 quartered hard-cooked eggs
  • 8 oz. package of medium noodles
  • 1/2 cup milk or cream
  • 1 can condensed cream of celery soup
  • 1/3 tsp. curry powder
  • 1 can solid packed tuna, drained well
  • chopped parsley (optional)

Cook eggs (Jared’s note: It seems like the eggs were already cooked, as listed in the instructions, but I like to keep the original recipes as intact as possible.). Start cooking noodles as label directs. In saucepan, combine milk, soup, curry powder. Cook, stirring until well-blended. Add tuna, quartered eggs; heat thoroughly. Serve over drained noodles — sprinkle with parsley.


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