Tuna Curry

Notes: Feeds 4. This is a dry curry, so it can be cooked in a large frying pan if you wish. As with most curries, this one tastes a lot better re-heated the following day.


  • 1-2 tablespoons sunflower oil
  • 1 level dessert spoon black mustard seeds
  • 1 level dessert spoon cumin seeds
  • 1 small/medium onion (finely chopped)
  • 4 green chillies (finely chopped - leave the seeds in)
  • 4 cloves of garlic (finely chopped)
  • ¼ teaspoon turmeric
  • ¼ teaspoon extra hot chilli powder (or to taste)
  • 1 teaspoon coriander powder
  • 4 fresh tomatoes (finely chopped)
  • 2 x 200g tins of tuna (drained)
  • 1 tablespoon chopped fresh coriander (optional)
  • Squirt of lemon juice (optional)


  1. Heat oil and add mustard seeds and cumin seeds and let them sizzle a bit.
  2. Add onion and fry until brown. (It is important you wait until it browns - it makes a huge difference to the taste of the curry.)
  3. Add the garlic, chillies, turmeric, chilli powder, coriander powder and tomatoes. Cook for about 5 minutes.
  4. Add tuna, mix in well and cook for another 5 minutes.
  5. Add coriander and lemon juice.
  6. Serve with tortilla wraps. (Tear off bits of the wraps and use them to pick up the curry.)

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