Tuna Nut Curry

• 1 (14 ounce) can tuna (425 g)
• 2 fresh red chilies, seeded and finely chopped
• 6 scallions, finely chopped (spring onions)
• 3 13 ounces unsalted cashews, finely chopped (100 g)
• 2 teaspoons grated lemon rind
• 2 tablespoons oil
• 1 13 cups thick coconut milk
• 2 teaspoons lemon juice
• salt
• pepper

1. Drain and flake tuna, set aside.
2. In small bowl mix together the chilies, scallions, cashews and lemon rind.
3. In heavy-based frying pan, heat oil over low heat.
4. Add chili mixture and fry, stirring occasionally, for 5 minutes.
5. Add coconut milk and bring to the boil.
6. Add tuna, stir gently and simmer for 3 minutes or until heated through.
7. Add lemon juice and season with salt and pepper.
8. Serve with cooked rice and lemon wedges.

tuna, fresh red chilies, scallions, unsalted cashews, lemon rind, oil, coconut milk, lemon juice, salt, pepper

Taken from www.food.com/recipe/tuna-nut-curry-417158 (may not work)