|
1. Open canned tuna and drain water out. Combine tuna,
scallops, curry paste and oil in a {bowl;} cover with
plastic wrap and refrigirate for about 25 minutes
2. Heat a wok or heavy-based frying pan until it is
very hot. Toss the seafood in the curry paste again
to coar well and add to the wok in 2-3 {batches;} cook
each batch for 3 minute, tossing frequently.
3. Remove from the {heat;} return all the seafood to
the wok. Add the tomatoes and lime juice and stir well.
Serve immediately, garnished with lime rind. Serve with
steamed rice
|
