Tuna Nut Curry Recipe

Name: Tuna Nut Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 (14 ounce) can tuna (425 g); 2 fresh red chilies, seeded and finely chopped; 6 scallions, finely chopped (spring onions); 3 13 ounces unsalted cashews, finely chopped (100 g); 2 teaspoons grated lemon rind; 2 tablespoons oil; 1 ⅓ cups thick coconut milk; 2 teaspoons lemon juice; salt; pepper

Servings: persons

1 (14 ounce) can tuna (425 g)
2 fresh red chilies, seeded and finely chopped
6 scallions, finely chopped (spring onions)
3 13 ounces unsalted cashews, finely chopped (100 g)
2 teaspoons grated lemon rind
2 tablespoons oil
1 ⅓ cups thick coconut milk
2 teaspoons lemon juice
salt
pepper

1
Drain and flake tuna, set aside.
2
In small bowl mix together the chilies, scallions, cashews and lemon rind.
3
In heavy-based frying pan, heat oil over low heat.
4
Add chili mixture and fry, stirring occasionally, for 5 minutes.
5
Add coconut milk and bring to the boil.
6
Add tuna, stir gently and simmer for 3 minutes or until heated through.
7
Add lemon juice and season with salt and pepper.
8
Serve with cooked rice and lemon wedges.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 (14 ounce) can tuna (425 g), 2 fresh red chilies, seeded and finely chopped, 6 scallions, finely chopped (spring onions), 3 13 ounces unsalted cashews, finely chopped (100 g), and more.

Yes, Tuna Nut Curry 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.

Tuna Nut Curry

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