|Tomato Sauce||2.5 cups|
|Tuna (I used two 4oz cans of chicken of the sea white tuna)||8 oz|
|Vegetable oil||1/2 cup|
|Knorr bouillon seasoning||1 tsp|
|Curry powder||1 tsp|
|Thyme/Italian seasoning||1 tsp|
When I was younger, I looked forward to Saturday mornings. Saturday mornings were the days we typically all ate the same thing, because my mum made something nice, and enough for everybody. Weekdays were usually rushed, something quick, since everyone was rushing to leave the house.
Typically, we had eggs, with bread or yam, and sometimes, she made corned beef or sardine stew. That was the life! I would have a big breakfast, top it off with a gigantic cup of cold Milo and watch Saturday morning cartoons. Oh, to be young and free!
This recipe is inspired by that sardine stew. It is fried to perfection, and is a delight with beans, yam or bread. No, this is not the time to consider any nutrients lost. It is about the taste!
- Prepare your tomato sauce.
- Heat up 1/4 cup of the oil, and add in the tomato sauce. Let it cook on high for about 30 minutes. Stir every 10 minutes or so. Make sure to take the sauce off the stove before stirring to avoid splashes and burns.
- While the tomato sauce is cooking, open up the cans of tuna, and drain out the water or oil.
- When the tomato sauce has cooked for 30 minutes, add in all the tuna and the remaining 1/4 cup of oil. Add in all the seasoning at this time as well.
- Let it cook for another 30 minutes. Serve with yam or bread or rice, or anything else of your choosing. Enjoy!