Tuna Curry
A crowd-pleasing seafood built around curry powder, frozen mixed vegetables and cooked rice β roughly 60 minutes start to finish, and rated medium to make. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for saucepan and pan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's pescatarian β fish but no meat.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
π Unit converter
How to make it
- Drain the canned tuna well and set it aside, and finely chop the onion.
- Melt the butter or heat the olive oil in a saucepan over medium heat, add the onion and cook for 4 to 5 minutes until soft and translucent.
- Stir in the flour and curry powder and cook for about 1 minute, stirring constantly to toast the spices and cook out the raw flour taste.
- Gradually pour in the milk while whisking, then continue stirring until the sauce thickens to a smooth, creamy consistency, about 4 to 5 minutes.
- Add the frozen vegetables and simmer for 5 minutes until they are heated through and tender.
- Gently fold in the drained tuna and warm it through for 2 minutes, taking care not to break up the flakes too much, then season with salt.
- Serve the tuna curry spooned over the hot cooked rice.
You'll use: Saucepan Β· Pan Β· Whisk
Ingredient substitutions
- Butter
- olive oil (ΒΎ the amount) Β· coconut oil Β· margarine
- Milk
- any unsweetened plant milk Β· Β½ cup evaporated milk + Β½ cup water
Tips & common questions
How long does Tuna Curry take to make?
About 60 minutes from start to finish β an estimate based on the 7 steps and 9 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (ΒΎ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Tuna Curry is an original recipe developed in-house by Consomee. Photo: Tuna fish, gruyere, and cornichons on toasted French bread, with black pepper and curry powder - Massachusetts.jpg (CC0) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top β how we source recipes.