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.