Blue Dragon Tuna Surprise

By Colin Hogarth

A spicy dish with a taste of the orient that takes just a few minutes to cook.


Fine egg noodles (one block per person).
198g tin of tuna steaks in olive oil.
150g tin of sweet corn.
120g sachet of Blue Dragon Stir Fry Szechuan Spicy Tomato Sauce.


Cook the sweet corn in its own liquid for a few minutes, until tender, and put to one side.
Add the block(s) of fine egg noodles to a pan of boiling water. Return to the boil and simmer for three minutes. Drain excess liquid.
Chop the tuna up into fairly fine pieces.
Add the tuna, sweetcorn and sachet of spicy tomato sauce to the noodles and simmer for a few minutes until heated through.