Curried Tuna & Pineapple

1 tin Tuna

1 x 440gm tin crushed Pineapple

1 grated Carrot

3 tblspn Fruit Chutney

1 tspn Curry Powder

1 chopped Onion

2 tblspn Butter

Method: Melt butter in pan & add onions, curry & carrot and partly cook (don't brown) then add tuna & pineapple. (Keep a little liquid for thickening) then add chutney. Serve with rice.

Source: contributed by H. Aplin in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.43.