Quick Tuna Curry

    15 minutes

    This is a super fast dinner composed of tinned tuna, sauteed veggies and sour cream with curry. Serve over rice pilaf.

    112 people made this

    Serves: 4 

    • 2 tablespoons butter
    • 1 clove garlic, minced
    • 1/3 cup chopped onion
    • 1/3 cup chopped green capsicum
    • 1 (185g) tin tuna, drained and flaked
    • 1 cup sour cream
    • 1 teaspoon curry powder

    Preparation:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Over medium-low heat melt butter in a large saucepan. Add garlic, onions and green capsicum. Cook slowly, stirring occasionally, until onions are soft.
    2. Stir in tuna, sour cream, curry powder, salt and pepper. Heat until warm and serve.

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    Reviews in English (83)


    I made this the diet way, swapping 1 TB olive oil for the butter and using nonfat yogurt instead of sour cream. Served over basmati rice, it was a delicious (and easy) lunch for a cold, rainy, Fall day.  -  25 Oct 2005  (Review from Allrecipes USA and Canada)


    What a unique flavor! As written, it's somewhat bland; but I followed the suggestions below and doubled the curry powder and added a teaspoon of cumin (which proved to be just a little too much). Amazing! A dash of cayenne masks the offputting fishiness of chunk light tuna (i.e. the cheap stuff) and adds a nice bite. I'm sure it'd be even better with solid white albacore. Dicing the onions and peppers adds a nice texture. Definitely a keeper for great sandwiches during Lent.  -  20 Apr 2005  (Review from Allrecipes USA and Canada)


    I was delightfully surprised by how well this turned out. It's a quick, tasty, high-protein meal that I will probably make again and again. I like spicey food, so I tripled the curry powder and added some cumin and chili peppers as well. I fried some tomatoes in with the onion and garlic, and added two tablespoons of brown sugar to cut the sourness of the sour cream a little. The best part was how juicy and tasty the canned tuna turned out to be. Thanks for posting it!  -  20 Oct 2002  (Review from Allrecipes USA and Canada)