Tuna Curry On Rice

• 3 tablespoons Butter
• 3 tablespoons Flour
• 2 cups Milk
• 3 tablespoons Curry powder
• 3 Hard-boiled eggs, sliced
• 1 cup Frozen peas, thawed at room temperature (or fresh)
• 2 cans Tuna, chunk white
• 1 handful Parsley, fresh
• 1/2 teaspoon Salt to taste
• 1/2 Lemon
• 4 Scallions, green and white parts separated, chopped

1. Melt butter over medium heat in a medium saucepan
2. Saute WHITE parts of scallions in butter until soft
3. Whisk or stir in flour making sure there are no lumps and keep stirring for about 2 minutes to make roux
4. Add the milk and whisk until smooth and thickened
5. Whisk in curry powder and add salt
6. Break up and add tuna and peas
7. Gently fold in egg slices and squeeze in lemon juice, if using
8. Heat for 5 minutes and serve sprinkled with green part of scallions and parsley
9. Serve on rice

butter, flour, milk, curry, eggs, frozen peas, chunk white, handful parsley, salt, lemon, scallions

Taken from www.epicurious.com/recipes/member/views/tuna-curry-on-rice-58b9d6b169e8831407f8f499 (may not work)