Recipe courtesy of Padma Lakshmi

Turan's Tuna Curry

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  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
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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


  1. 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.