Hot Curried Tuna And Rice – a delicious recipe with rice, onion, peanut oil, tuna, curry, cayenne pepper. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Cook the rice according to the directions.
2
While rice is cooking, drain the tuna, reserving the liquid. Add enough water to the tuna liquid for about 2-3 cups total.
3
Add the curry and cayenne to the liquid and mix well.
4
Peel, quarter and slice the onion thinly.
5
Heat oil to medium hot and saute the onions until translucent.
6
Add the tuna to the onios and continue to saute for a minute or two.
7
Add the water and spice mixture, cover, recuce to a simmer and allow to cook to desired consistancy (it can be serve more or less brothy depending on your taste).
8
Add salt to taste (it requires a fair amount) and if you like black or white pepper.
9
Serve over rice.
628
kcal
Calories
38
g
Fat
37
g
Carbs
42
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1-2 cups rice, 1 very large Spanish onion (about 3-4 cups sliced), 3-4 Tablesoons of canola or peanut oil, 3-4 6oz. cans of tuna (depending on how many you have or how much you want), and more.
Yes, Hot Curried Tuna And Rice falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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