Tuna In Spicy Coconut With Lemon Recipe

Name: Tuna In Spicy Coconut With Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Can Tuna in water ( I use commonly available brands like Starkist); 1 cup Shredded coconut ( Frozen or fresh NOT dried or desiccated ); 1/4 Yellow Onion diced fine; 3 Thai green chillies chopped; 1 teaspoon Minced ginger; 1/4 teaspoon Turmeric powder; 1/4 teaspoon Salt or to taste; 5 Curry leaves; 1/4 teaspoon Mustard seeds; 1/4 teaspoon Cumin seeds; 1 tablespoon Oil ( I use Parachute brand coconut oil from Indian grocery stores but you can use any); 1/2 Lemon or Lime

Servings: persons

1 Can Tuna in water ( I use commonly available brands like Starkist)
1 cup Shredded coconut ( Frozen or fresh NOT dried or desiccated )
1/4 Yellow Onion diced fine
3 Thai green chillies chopped
1 teaspoon Minced ginger
1/4 teaspoon Turmeric powder
1/4 teaspoon Salt or to taste
5 Curry leaves
1/4 teaspoon Mustard seeds
1/4 teaspoon Cumin seeds
1 tablespoon Oil ( I use Parachute brand coconut oil from Indian grocery stores but you can use any)
1/2 Lemon or Lime

1
If using frozen coconut, thaw it overnight in the fridge or in the microwave, in short 10 second increments after having broken it up, stirring between each increment and being careful not to cook it.
2
Flake the tuna in the can with a fork and set aside
3
Heat the oil in a pan on medium and add the mustard seeds and cumin seeds, waiting till they start to pop and sputter.
4
Add all the ingredients except the tuna and lemon and mix well to combine. Saute for 1-2 minutes. Do not let the coconut brown.
5
Add the flaked tuna and stir so that it is well mixed with the coconut mixture.
6
Cover and let cook on low heat, stirring occasionally for 10 minutes.
7
Squeeze the juice of 1/2 a lemon or lime over the fish and coconut and mix well.
8
Enjoy with rice and spiced buttermilk or mango pickle.

159

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 Can Tuna in water ( I use commonly available brands like Starkist), 1 cup Shredded coconut ( Frozen or fresh NOT dried or desiccated ), 1/4 Yellow Onion diced fine, 3 Thai green chillies chopped, and more.

Yes, Tuna In Spicy Coconut With Lemon 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.

That's it — enjoy your meal!

Tuna In Spicy Coconut With Lemon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions