Simple Canned Tuna Curry

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Growing up, I thought canned tuna was just for sandwiches and mayo-heavy salads. That’s how we always ate it at home. When my friend suggested making a curry with it, I honestly thought she was kidding.

Turns out, I was missing out on something really good. Canned tuna in curry isn’t weird at all – it’s actually a smart way to make a quick, filling meal when you’re short on time or groceries. And unlike my early attempts at cooking with fresh fish that ended in disaster, this recipe is pretty much impossible to mess up.

What Kind of Canned Tuna Should I Use?

For a curry, you’ll want to pick the right type of canned tuna to get the best results. Chunk light tuna works great because it holds its shape while cooking and won’t completely fall apart in the sauce, though solid white albacore is also a good choice if you prefer a milder flavor. When shopping, look for tuna packed in water rather than oil since you’ll be adding your own oil to the curry – this gives you better control over the final taste. Just make sure to drain the tuna well before adding it to your curry to prevent excess liquid from watering down your sauce.

Options for Substitutions

This simple curry recipe can be adapted with several easy swaps if you need to:

• Canned tuna: While canned tuna is the star here, you can use other canned fish like salmon or mackerel. Just make sure to drain the fish well before using.
• Olive oil: Any neutral cooking oil works well here – try vegetable oil, canola oil, or even coconut oil for a slight tropical twist.
• Fresh tomatoes: No fresh tomatoes? Use 1 can (14 oz) of diced tomatoes instead. Just drain off some of the liquid first.
• Green chilies: You can use jalapeños, serrano peppers, or even a pinch of dried red pepper flakes. Start with less and add more to match your heat preference.
• Onions: Both red or white onions work fine in this recipe. If you’re short on fresh onions, you can use 2 tablespoons of onion powder, though the texture will be different.
• Spices: If you don’t have individual spices, you can use 2-3 tablespoons of curry powder instead of the turmeric and chili powder. Just adjust the salt to taste.

Watch Out for These Mistakes While Cooking

The biggest mistake when making tuna curry is draining all the oil from the canned tuna – keep some of it as it carries flavor and helps prevent the fish from becoming too dry during cooking. Another common error is adding the tuna too early in the cooking process, which can cause it to break down completely and lose its texture – instead, add it only after your onions are golden and your tomatoes have broken down into a sauce. For the best results, avoid overcooking the garlic by adding it after the onions have softened, and make sure to bloom your spices (turmeric and chili powder) in the oil for about 30 seconds to release their full flavor potential. If you’re worried about heat levels, remember that you can always control the spiciness by removing the seeds from your green chilies before chopping them.

What to Serve With Tuna Curry?

This spicy tuna curry pairs perfectly with fluffy white rice or warm naan bread to soak up all that flavorful sauce. If you want to keep things light, try serving it over cauliflower rice or with a side of cucumber raita to cool things down (especially with those green chilies!). I like to add some fresh cilantro on top and serve it with a simple side of roasted vegetables or a basic green salad to round out the meal. For a complete Indian-inspired spread, you could also include some store-bought pappadums or a side of quick-pickled onions.

Storage Instructions

Keep Fresh: Once your tuna curry has cooled down, transfer it to an airtight container and pop it in the fridge. It’ll stay good for up to 3 days, and honestly, the flavors get even better as they meld together overnight! Just make sure to keep it covered to prevent it from absorbing other food odors.

Freeze: This curry is perfect for batch cooking! Let it cool completely, then portion it into freezer-safe containers. It’ll keep well in the freezer for up to 2 months. I like to freeze individual portions – it makes for such an easy lunch or dinner when you’re short on time.

Reheat: To warm up your curry, simply heat it in a pan over medium-low heat, stirring occasionally. You can also use the microwave – just heat in 30-second intervals, giving it a good stir between each. If it seems a bit thick after storing, add a splash of water while reheating to reach your desired consistency.

Preparation Time	10-15 minutes
Cooking Time	20-30 minutes
Total Time	30-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 90-100 g
• Fat: 50-60 g
• Carbohydrates: 30-40 g

Ingredients

• 400g canned tuna
• 50 ml olive oil
• 4 cloves garlic
• 3 onions
• 4 tomatoes
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1 teaspoon turmeric
• 2 green chilies

Step 1: Sauté Onions and Garlic

Heat up olive oil in a pan over medium heat until it is hot.

Add the finely diced onions and cook for 4-5 minutes until they are softened and translucent.

Then, add the chopped garlic cloves and cook for an additional 1-2 minutes until fragrant, stirring occasionally to prevent burning.

Step 2: Cook the Spices

Once the onions and garlic are ready, sprinkle in the salt, chili powder, and turmeric powder.

Stir well and cook the spices for 3-4 minutes.

This will allow the spices to release their flavors and infuse the oil, enhancing the dish’s aroma and taste.

Step 3: Add Tomatoes and Tuna

Next, add the diced tomatoes to the pan.

Cook these for 4-5 minutes until they start to soften and blend with the spice mixture.

Then, incorporate the canned tuna, breaking it up with a spatula or spoon, and cook for 5-7 minutes.

This allows the ingredients to meld together, creating a flavorful base.

Step 4: Add Green Chillies

Finally, add the finely sliced green chillies into the pan.

Cook everything together for another 1-2 minutes, allowing the chillies to integrate their heat into the dish.

Adjust the cooking time based on your preference for spiciness and tenderness of the chillies.

Step 5: Serve and Enjoy

Serve the spicy tuna mixture immediately alongside a side of homemade chapatti.

Enjoy this flavorful dish while it is hot, pairing its rich and spicy notes with the warm, soft chapatti.

Bon appétit!