Ingredients

• 425g tin of tuna in oil, drained
• 1 large brown onion, finely chopped
• 125g butter
• 1 cup flour
• 6.5 cups hot water
• 2 Massel Ultrastock cubes, chicken
• 1 tsp sugar
• 3–4 tbsp curry powder
• 1/4 tsp ground pepper
• 1/4 cup milk

Directions

1. Add the onions and butter to a large pot and cook over a medium flame until the onions are golden and soft. Add the flour and combine until a soft dough forms.
2. Gradually add the hot water, stirring continuously with a whisk. Continue until all of the water has been added and a medium-thick roux (basic white sauce) forms.
3. Add the stock cubes, sugar, curry powder and pepper, whisking to combine. Add the tuna and stir through, breaking up the larger chunks with the whisk.
4. Simmer over a low heat for 20 minutes, stirring regularly. Mix in the milk just prior to serving. Be sure to taste test and add any additional salt or pepper to your liking.