Recipe courtesy of Padma Lakshmi

Turan's Tuna Curry

Name: Turan's Tuna Curry
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1/2 onion, minced; 1/2 green bell pepper, minced; 2 garlic cloves, minced; 1 teaspoon minced gingerroot; 1/2 teaspoon hot Madras curry powder; 3 (6-ounce) cans tuna packed in spring water, drained; 1 to 2 green serrano or jalapeno chilies, stemmed, seeded and minced, or to taste; Salt to taste; 1/2 lemon or lime, juiced; 1/3 to 1/2 cup chopped fresh cilantro, or to taste

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Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 4 servings

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Ingredients

2 tablespoons vegetable oil

1/2 onion, minced

1/2 green bell pepper, minced

2 garlic cloves, minced

1 teaspoon minced gingerroot

1/2 teaspoon hot Madras curry powder

3 (6-ounce) cans tuna packed in spring water, drained

1 to 2 green serrano or jalapeno chilies, stemmed, seeded and minced, or to taste

Salt to taste

1/2 lemon or lime, juiced

1/3 to 1/2 cup chopped fresh cilantro, or to taste

Directions

In a skillet set over moderate heat, warm the oil until it is hot. Add the onion and pepper and cook, stirring, for 5 minutes, or until softened. Add the garlic, gingerroot and curry powder and cook, stirring, for 2 minutes. Add the tuna, chilies and salt and cook, stirring, until heated through. Season with lemon or lime juice and toss with cilantro. Serve with rice or as a filling for flour tortillas.