Tuna Curry
Dive into the comforting flavors of this quick and easy Tuna Curry, where pantry staples meet exotic spices for a meal that's both budget-friendly and bursting with taste. Made with tender chunks of canned tuna, creamy coconut milk, and a fragrant blend of curry powder, turmeric, and optional chili powder, this comforting dish comes together in just 30 minutes. Fresh aromatics like garlic, ginger, and onions add a vibrant depth of flavor, while diced tomatoes bring a subtle tanginess. Perfectly paired with steamed rice or flatbreads, this protein-packed curry is ideal for busy weeknights or simple meal prep. Garnish with fresh cilantro and a squeeze of lime for a zesty, restaurant-quality finish right in your kitchen. Whether you're looking for a gluten-free dinner idea or a way to jazz up a pantry staple, this Tuna Curry is sure to impress.
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Recipe Information
Ingredients
- 2 cans (5 oz each) canned tuna (in water or oil, drained)
- 1 cup coconut milk
- 1 medium (diced) onion
- 3 cloves (minced) garlic
- 1 tablespoon (freshly grated) ginger
- 1 medium (diced) tomato
- 2 teaspoons curry powder
- 1 teaspoon turmeric powder
- 0.5 teaspoon chili powder (optional)
- 2 tablespoons vegetable oil
- 0.5 teaspoon (or to taste) salt
- 0.25 teaspoon (or to taste) black pepper
- 2 tablespoons (chopped, for garnish) fresh cilantro (optional)
- 0.25 cup water
- 0.5 (juice, for serving) lime
Instructions
Heat the vegetable oil in a large skillet or saucepan over medium heat.
Add the diced onion and sauté for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic and grated ginger, and cook for an additional 1-2 minutes, until fragrant.
Add the diced tomato to the pan and cook for 2-3 minutes, stirring occasionally, until the tomato softens.
Sprinkle in the curry powder, turmeric powder, and chili powder (if using). Stir well to coat the ingredients with the spices.
Pour in the coconut milk and water. Stir to combine, and bring the mixture to a gentle simmer.
Season with salt and black pepper, adjusting to taste.
Break the drained canned tuna into chunks and gently add it to the curry. Stir carefully to incorporate without breaking up the tuna too much.
Simmer the curry for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Taste and adjust seasoning as needed. If the curry is too thick, add a small splash of water to achieve your desired consistency.
Remove the pan from heat and garnish with fresh cilantro, if desired.
Serve hot with steamed rice or flatbread, and squeeze fresh lime juice over the curry just before eating for added brightness.
Nutrition Facts
Calories |
190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.5 g | 10% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 808 mg | 35% | |
| Total Carbohydrate | 12.2 g | 4% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 6.8 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 435 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
