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    Home » Seafood

    Published: Nov 14, 2022 · Modified: Jun 22, 2023 by Zen · This post may contain affiliate links.

    Curried Spicy Tuna Dip (4-ingredients)

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    Jump to Recipe Print Recipe

    This Curried Spicy Tuna Dip for crackers is a deliciously savory side dish for when you've nothing in the fridge! It only requires 4-ingredients from your pantry & about 15-20 minutes to make: quick, easy and delicious!

    A bowl of spicy canned tuna dip next to 3 crackers.
    Jump to:
    • ⭐ Why This Recipe is Great
    • 🥥 Ingredients & Substitutions
    • 📖 Step-by-step Instructions
    • 🥗 How to Serve
    • How to Store
    • Expert Tips
    • Recipe FAQs
    • Curried Spicy Tuna Dip (4- ingredients)
    • 💬 Comments

    ⭐ Why This Recipe is Great

    When I'm at a loss what to cook, I like to make this quick and delicious, easy, spicy tuna dip recipe:

    1. It only requires 4 ingredients which are pantry staples in SouthEast Asian cooking: onions, sambal, canned tuna and coconut milk. You don't need any onion powder, cayenne pepper, lemon zest, garlic powder, diced jalapeno etc that many other spicy tuna dip recipes call for! (The recipe also calls for salt and sugar but these are such basic cooking essentials, I figure they don't count!)
    2. The best part is that it only takes 15 minutes to whip up: It's a good recipe for holiday parties or when friends come over unexpectedly - I love easy appetizers and this hot tuna dip has always been a favourite amongst guests. (If you're looking for a no-cook starter, click here.)
    3. It's versatile and delicious: you can make it into a tuna curry or cook it down till there's not much sauce left, and use it as a tuna dip for crackers.

    Note: If, like me, you're poor at grocery planning and always running out of 1 ingredient or another, here are some 5-ingredients-or-fewer recipes which may be helpful for you. (This post is a collection of 15 5-ingredient recipes, including these life-changing 12345 pork ribs!)

    🥥 Ingredients & Substitutions

    All the ingredients for asian spicy canned tuna in bowls on a cream background.

    To make this spicy canned tuna recipe, you will only need simple ingredients:

    • Canned tuna: I prefer tuna in oil, but you can also use tuna in brine. If using the latter, you will also need a neutral vegetable cooking oil such as sunflower or canola. I don't recommend using olive oil as it has quite a strong taste and you want the sambal + coconut flavors to take centre stage here. (Extra canned tuna can be used for this baked sushi pan or these Asian canned tuna recipes.)
    • Coconut milk: If you only have coconut cream, you can mix coconut cream with water in the ratio 3:1 to make coconut milk. For example, ¾ Cups of coconut cream + ¼ Cup of water stirred well gives you 1 Cup of coconut milk. (If you do not dilute the coconut cream with water, the dip will be much too thick!)
    • Red onion: shallots are more traditional in Singaporean cooking but I'm using red onion which is more widely available. Alternatively, you can also use white or yellow onion.
    • Sambal: you can use store bought or home made sambal belacan or sambal oelek. I have even used leftover mee siam rempah when out of chili but you can also use 1 of these sambal alternatives.
    • Optional ingredients, kaffir lime leaf: This is an ingredient in the original recipe and it gives the creamy dip an amazing fragrance. However, it's not a must. I used to leave it out when I was living in London as it was difficult to get!

    Note: even if you like a tangier taste, I do not recommend adding lime- the flavours do not mesh well.

    What is Sambal?

    If you're unfamiliar with sambal (sometimes spelt sambol), it's a spicy chilli paste common in most South East Asian countries that's pretty much magic. In Indonesia alone, there are 100s of different types of sambals!

    Some are fresh sambals, which have not been cooked, whilst cooked sambals have been sauteed till fragrant.

    Sambal can be used as a side dip (think ketchup) which we eat with rice and dishes such as soya sauce braised pork, or tau yew bak. Alternatively, it can be mixed with other condiments such as mayonnaise (great with fries and potato chips) or even used as a stir fry sauce (hello sambal fried rice!).

    Whatever way it's used, it results in a really delicious dish. (A friend even adds it to her homemade pate!)

    The best sambal is homemade and almost every Singaporean, Malaysian or Indonesian home will have their own recipe- I will share 1 of ours soon- but if you're short of time, it's easily available ready-made in most supermarkets.

    Note: Fans of spicy Asian food may also be interested in this easy spicy popcorn or this spicy fried rice noodles.

    Origin of Recipe

    I adapted this 4-ingredients easy tuna dip recipe from a Sylvia Tan recipe. (Sylvia Tan is a Singaporean Peranakan who has written several cookbooks and whose recipes can be found in local newspapers and magazines. You can access a selection of her free recipes here.)

    I decided to create my own version as I wasn't able to get Asian ingredients such as kaffir lime leaf or Asian shallots in London easily.

    📖 Step-by-step Instructions

    Sautéing minced onions and sambal in a pan.

    1a. Saute the minced onions till aromatic on low- medium low heat.

    1b. Once fragrant, add the sambal chili paste and stir-fry till fragrant and mixed.

    Adding canned tuna to a pan with sambal onions.

    2. Add in the canned tuna

    Note: I used tuna in oil but if you use tuna in brine, drain it first. Either way, be careful of the oil sputtering when the tuna hits the pan.

    Pouring a bowl of coconut milk into the coconut sambal curry.

    3. Add the coconut milk, sugar and kaffir lime leaf.

    Note: If using coconut cream and water, remember to whisk well before adding.

    Adding sugar and salt to season the spicy curried tuna dip.

    4a. Simmer till at your desired consistency (drier/ longer cooking time for a spicy dip and wetter/ shorter cooking time for a tuna curry.)

    4b. Before serving, season to taste. Canned tuna is very salty so you may not need to add extra salt or fish sauce.

    Serve with rice or bread!

    🥗 How to Serve

    3 bread rolls stuffed with a spicy tuna coconut dip on a blue vintage plate, next to an onion and pink peonies

    This nice spicy dip is the perfect appetizer with crackers or spam fries.

    It also works well as a side dish for pandan rice, a topping for pizzas, on toast or as a filling for bread rolls and curry puffs. (Click here for an easy no-kneading required vegetarian curry puff recipe).

    Pretty versatile and a great snack, no?

    What to Serve With

    If you're having it as a dip, this easy, spicy, delicious dip goes well with:

    • pita chips
    • tortilla chips
    • corn chips
    • your favorite crackers
    • toasted bread
    • cut fresh vegetables such as cucumbers, carrot and celery sticks (crudites)
    • potato patties

    🥘 Suggested Sides

    Alternatively, you could dial up the spice factor and pair it with something like assam fish coconut curry or mee siam. Finishing off with a chilled dessert like vegan coconut agar agar jelly is a nice note.

    • A box of SPAM fries with sauce in the background.
      Spam fries (2-ingredients)
    • Vegan potato curry puff fried to a crisp golden brown on a plate.
      Curry Puff Recipe (Potato)
    • Crispy and flaky pan fried scallion pancakes on parchment paper.
      Taiwanese Green Onion Pancake
    • A Singporean meal with 2 types of pandan rice, fried egg, eggplant and sambal kangkong.
      Pandan Rice (2 ways)

    How to Store

    If you have made too much, you can keep the extra in an airtight container in the fridge for 2-3 days.

    As this delicious recipe contains coconut milk, it actually tastes better the next day but it is best not to keep it for too long (coconut goes bad easily).

    Expert Tips

    Tip #1: Note that different coconut milks have different thicknesses though, so if you find the final dish too thick, just add a bit of water to dilute it slightly.

    Recipe FAQs

    Can this spicy tuna dip be frozen?

    I prefer not to freeze it as it contains coconut which has a short shelf life. However, I once made some for a friend who froze it.

    Someone dipping a cracker into a bowl of spicy coconut tuna curried dip.
    I cooked down the spicy tuna curry till it was very dry to make it easier to use as a dip, but you can make it more creamy by reducing the simmering time.

    Enjoyed this spicy Asian tuna recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & if you REALLY liked it, I'd love a comment. Thank you and have a great day!

    Someone dipping a cracker into a bowl of spicy coconut tuna curried dip.

    Curried Spicy Tuna Dip (4- ingredients)

    Zen
    An easy, spicy, creamy canned tuna recipe that only calls for 4 pantry staples and can be made in 15 minutes.
    5 from 48 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Course Appetizer, Main Course, Side Dish, Snack
    Cuisine Nyonya, peranakan, singaporean, Southeast Asian
    Servings 6 people
    Calories 237 kcal

    Equipment

    • Knife and chopping board
    • Pan or skillet
    • heat proof spatula

    Ingredients
      

    • 1 tablespoon neutral vegetable oil Sunflower or canola works well
    • 1 Onion (peeled and minced) I usually use yellow but substitute with red onions or shallots when necessary
    • 1 tablespoon sambal You can use sambal belacan tumis, sambal oelek, mee siam rempah or 1 of these sambal substitutes. Sambal is sold in jars in most supermarkets. You can also make your own if you have a mortar and pestle or blender.
    • 2 cans tuna, drained weight 113g each (0.25 lb) Either tuna in oil (preferred) or tuna in brine work. If it's tuna in oil, I sieve out the tuna and use the oil in place of the vegetable oil required
    • 1¼ C Coconut milk (300ml/ 10.14 oz) You can make coconut milk by mixing coconut cream with water in the ratio 3:1 (e.g. 3 tablespoons of coconut cream with 1 tablespoon of coconut milk)
    • 1 teaspoon Sugar, or to taste
    • Salt to taste Substitute: fish sauce
    • 1 kaffir lime leaf, bruised Optional but do use it if you have it as it makes the food much more aromatic.
    • Optional garnish: spring onions/ green onions or coriander For spring onion alternatives, click here.

    Instructions
     

    • Heat pan and add oil. When the oil is hot, over low heat, add the onions to the pan and saute till soft and translucent but not brown.
    • Add the sambal chilli and stir fry till the aroma is released
    • Add the tuna, followed by the coconut milk and sugar.
      Note: if adding the kaffir lime leaf, add it now to simmer in the sauce.
    • Saute gently till the entire mixture is well-mixed, warm and at your desired consistency. 
      Note: for a dip, you may want it a little drier. For a curry, you can leave more sauce and asp add other vegetates such as bell peppers or tomatoes.
    • Salt to taste
    • Garnish and serve. See post above for serving ideas

    Notes

    Some cans of tuna are 120g (0.265 lb) instead of 113g (0.25 lb.) This recipe is flexible so you can still use the entire 2 cans when cooking this spicy tuna dip (instead of storing the extra tuna.)
    Different brands of coconut milk have different thicknesses. If you want a more watery dip, just add a bit more water.
    Storage
    You can store extra spicy Asian dip in the fridge, in an airtight container, for 2-3 days
    Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.
     
     
     

    Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.

    Nutrition

    Calories: 237kcalCarbohydrates: 4gProtein: 18gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 10mgSodium: 276mgPotassium: 257mgFiber: 0.4gSugar: 2gVitamin A: 61IUVitamin C: 2mgCalcium: 21mgIron: 2mg
    Tried this Recipe? Tag me Today!Mention @GreedyGirlGourmet or tag #greedygirlgourmet!

    If you've enjoyed this Spicy Canned Tuna Asian Recipe, I'd love to see your photos of what you made on social media! For more easy Asian recipes, subscribe to my newsletter here.

    I have other recipes you may like here! :)

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    Reader Interactions

    Comments

    1. Lydia says

      May 25, 2025 at 8:49 pm

      Do you use canned coconut milk or from a carton?
      Also, would chili paste work for the sambal?
      Thanks!

      Reply
      • Zen says

        May 29, 2025 at 12:43 pm

        Thanks for stopping by Lydia. I use both canned and carton type coconut milk. depending on what's available. The thing to pay attention to is whether it's coconut milk (thinner) or coconut cream (thicker)- if using the latter, you will need to thin it out. If you're using unseasoned chili paste, you can use it as a substitute, but may need to season it (with sugar/ salt/ vinegar) Hope this helps!

        Reply
    2. Dorene chew says

      December 14, 2022 at 6:06 am

      5 stars
      My helper made this for lunch and my sister enjoyed it!

      Reply
      • Zen says

        December 15, 2022 at 4:57 am

        Glad to hear that Dorene, thanks for the support!

        Reply
    3. Hatti says

      February 15, 2022 at 4:08 pm

      5 stars
      A friend gave me a bottle of Sambal and I didn tknow what to do with it. Tried this and it easy so tasty and easy!

      Reply
      • Zen says

        October 11, 2022 at 2:26 pm

        Good to hear you liked the sambal Hatti!

        Reply
    4. Jen says

      December 20, 2021 at 9:03 am

      5 stars
      I always keep sambal in my fridge, so this recipe is so easy for me, and tastes great too thanks

      Reply
      • Zen says

        October 11, 2022 at 2:25 pm

        Glad you enjoyed the canned tuna recipe Jen!

        Reply
    5 from 48 votes (45 ratings without comment)

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    Greedygirlgourmet eating 2 sandwiches in Scotland

    Hi I'm Zhen also known as GGG! I couldn't boil water till I was 18! However, I love creating community and nurturing people, so when I lived abroad (in St. Andrews then London) for 11 years, I started hosting regular parties for friends, and that's how I started cooking and helping out in professional kitchens. (Couldn't cook before that!) I even organised a supper club for charity (which strangers came to!) Learning to cook late, I make sure my recipes go into enough detail for those new to Asian cuisine or who love a test kitchen approach to cooking!

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