This is one of those dishes that could be really good, or really terrible… As it turned out, it was really good, but, surprisingly, needed a bit more curry.
See, I came across the basis for this recipe on a vintage advertising site. Arthur Godfrey was fronting a booklet of recipes featuring tuna. As with just about any recipe from the mid 20th century, seasoning could be an issue, and so, with this, I doubled the amount of curry called for, and added a few other good things for extra color and flavor.
The finished dish was actually a very nice and simple to toss together curry. Next time, tho’, I will go with two teaspoons of curry powder.
INGREDIENTS
Tuna:
•1 can cream of chicken soup*
•1/2 cup milk
•1 tbsp Sherry Peppers Sauce
•1 tsp curry powder (coulda gone 2 tsp)
•1 can tuna, drained
•1 cup crushed pineapple packed in juice, juice drained and saved
•1 (4 oz) jar diced pimientos, drained
•1 tsp dried parsley
•1/2 tsp Aleppo pepper
•1/2 cup roughly chopped sweet onion
•3 or 4 chopped fresh basil leaves
•A good grinding of black pepper
•Butter
Pineapple Rice:
•1 (8 oz) package yellow rice (I like Vigo’s)
•1/4 cup pineapple juice from the drained crushed pineapple
•1-3/4 cup water
•1 tbsp butter
•1 tbsp Sherry Peppers Sauce
*Don’t like the idea of using canned condensed soup? No worries! Check out this home made (and better!) substitute. I know it’s cream of celery, but I was thinking that 
next time I make this curry, along with the extra teaspoon of curry powder, I would use cream o’ celery soup in place of the chicken.
Add the pineapple juice, water, butter, and Sherry Peppers Sauce to your rice cooker, then stir in the yellow rice packet. Cover and press ‘cook’.
When the rice is done, fluff it with a fork, then keep warm while you start the curry (it comes together very quickly).
Melt the butter (full disclosure, I used duck fat) in a medium pot, then add the onion and sauté until tender, eight to ten minutes.
Add the chicken soup along with the milk, Sherry Peppers Sauce, pimientos, curry powder, and Aleppo pepper; stirring to blend, then cook until hot.
Add the tuna, pineapple, dried parsley, and fresh basil, then reduce the heat to low and cook until heated through.
Taste, season with black pepper, and serve over rice.
Serve over rice with peanuts and chopped scallion on top.