Curried Spicy Tuna Dip (4- ingredients)
An easy, spicy, creamy canned tuna recipe that only calls for 4 pantry staples and can be made in 15 minutes.
Servings: 6 people
Calories: 237kcal
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.)
Storage
You can store extra spicy Asian dip in the fridge, in an airtight container, for 2-3 days
Different brands of coconut milk have different thicknesses. If you want a more watery dip, just add a bit more water.
Nutrition
Calories: 237kcal | Carbohydrates: 4g | Protein: 18g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 276mg | Potassium: 257mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 61IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 2mg