Ingredients
Instructions
- Look at the peas before you commit. Dried peas that have gone yellow are old, and old dried peas stay hard however long you simmer them.
- Put the peas, pineapple, tarragon, water and milk in the pan together and bring them up slowly over a medium heat. Dropping dried vegetables into already-hot milk makes the milk catch on the base before they have taken any of it up.
- Keep the lid on and the heat gentle for about twenty minutes. A rolling boil splits milk, and the pineapple is acidic enough to push it that way without any help.
- Test a pea and a piece of pineapple rather than one or the other. The pineapple softens first; the peas decide when this is ready.
- Slake the cornflour in a spoonful of cold water before it goes in, then stir it through and let the sauce come back to a simmer. It needs a moment at heat to thicken, and pulled off early it thins again on the plate.
- Fold the tuna in at the very end, in large flakes, and only heat it through. It came out of the tin already cooked, and stirring it about shreds it into threads that vanish into the sauce.
- Eat it the day you make it. It keeps two days covered in the fridge, but the cornflour weeps as it stands, so stir it hard while it reheats rather than adding more liquid.
Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 301 kcal | 85 kcal |
| Protein | 38.1 g | 10.8 g |
| Fat | 3.9 g | 1.1 g |
| saturated | 2 g | 0.6 g |
| Carbohydrate | 22.6 g | 6.4 g |
| sugars | 16.2 g | 4.6 g |
| Fibre | 5.4 g | 1.5 g |
| Sodium | 91 mg | 26 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
