Tuna Curry on Rice
Transform your weeknight dinner routine with this quick and flavorful Tuna Curry on Rice recipe! Featuring tender chunks of canned tuna simmered in a rich, aromatic sauce made with coconut milk, curry powder, and turmeric, this dish is bursting with comforting tropical flavors. Fresh garlic, ginger, and a hint of lime juice elevate the curry, while optional red chili flakes add customizable heat. Ready in just 35 minutes, this budget-friendly, protein-packed meal is perfect for busy schedules without sacrificing taste. Serve it over fluffy white or hearty brown rice, and finish with a sprinkle of fresh cilantro for a restaurant-quality presentation. Whether you're after a quick dinner idea or a cozy spin on classic curry, this one-pot wonder 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 onion (finely chopped)
- 3 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 0.5 teaspoon crushed red chili flakes (optional, for heat)
- 2 tablespoons vegetable oil or coconut oil
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 4 cups cooked rice (white or brown, for serving)
- 0.5 cup water or broth
Instructions
Heat vegetable oil or coconut oil in a large skillet over medium heat.
Add the finely chopped onion and sauté until translucent, about 3–4 minutes.
Stir in the minced garlic and grated ginger. Cook for another 1–2 minutes until fragrant.
Sprinkle in the curry powder, turmeric powder, and crushed red chili flakes (if using). Stir well to toast the spices for about 30 seconds.
Pour in the coconut milk and water (or broth). Mix thoroughly to combine the flavors and bring to a gentle simmer.
Add the drained canned tuna to the skillet, breaking it up into chunks. Stir gently to coat the tuna in the curry sauce.
Season the curry with salt and black pepper. Let it simmer for 5–7 minutes, allowing the flavors to meld together.
Stir in the lime juice and adjust seasoning to taste, adding more salt or spices if needed.
Remove the skillet from heat and sprinkle chopped cilantro over the curry for garnish.
Serve the tuna curry over warm cooked rice. Enjoy!
Nutrition Facts
Calories |
1838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 7317 mg | 318% | |
| Total Carbohydrate | 280.2 g | 102% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 22.9 g | ||
| Protein | 97.7 g | 195% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 200 mg | 15% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 1623 mg | 35% | |
*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.
