Curried Tuna Mornay

1 x 15oz can tuna (drained)

1 cup celery chopped

1/2 cup grated carrots

2 dstspns curry powder (or less)

1 cup frozen peas

1 pkt cream of chicken soup

2 cups onions chopped

1 cup apple chopped

3 oz butter

2 hard boiled eggs

salt & pepper

Method: Saute butter, onions, carrots, apple & celery in electric fry pan until tender, stir in curry powder. Gradually add 2 - 3 cups chicken stock made up from soup mix. Stir & simmer gently until sauce thickens. Add peas, tuna & hard boiled eggs. Season well.

Source: contributed by Pauline Maloney in Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.44.