1/2 cup butter 2 medium tomatoes, peeled on chopped 1 clove of garlic, minced 1 tablespoon Worcestershire sauce Tabasco sauce to taste 1/2 teaspoon paprika 1 teaspoon salt 4 peppercorns, crushed 6 tablespoons flour 3 cups milk 2 (7 ounce) cans tuna, drained 1 cup blanched slivered almonds 1/2 teaspoon curry powder 3 cups cooked rice
Combine 6 tablespoons butter, tomatoes, garlic, Worcestershire sauce, Tabasco sauce, paprika, salt and peppercorns. Cover; simmer for 5 minutes. Add flour, stirring until blended. Gradually stir in milk, simmer until thickened. Add tuna. Cover; simmer for 10 minutes. SautÃˆ almonds and curry power in remaining butter until golden brown. Add rice; mix thoroughly. Serve tuna sauce over curried rice. Makes 6 servings.
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