This is one of those pantry recipes that are good to have on hand for those super busy midweek evenings. The whole thing comes together in less than 20 minutes. It is even better if you already have leftover rice, because it almost takes longer to make rice than to make this. You could leave out the cilantro, but I really like the flavor and color it adds.

I used one can of solid albacore tuna and one can of chunk tuna, but you could use whatever you have on hand. Canned tuna is a great pantry item to have on hand, as it is a good source of protein and omega 3 fats.

We had this with rice and steamed vegetables.

Curried Tuna

1 small onion
¼ green bell pepper
2 cloves garlic
3 Tablespoons tomato paste
1 cup water
3 teaspoons madras curry powder
2 cloves (optional)
1 cardamom pod (optional)
2 cans tuna
1 tablespoon lemon juice
¼ cup chopped cilantro

Heat oil over med-high heat. Add onions, pepper, and garlic. Saute about 2 minutes. Add curry powder, cloves, and cardamom. Saute over medium heat for 3-4 minutes, till onions start to soften. Add tomato paste and water. Stir and cook for 2-3 more minutes, until it bubbles and thickens slightly.

Add tuna and cilantro, stir gently over medium heat just to heat tuna through. Remove from heat, add lemon juice, and stir gently to incorporate.

Since this was last night’s dinner, and it was a Tuesday, I am also adding it to the Tasty Tuesdays #Tastytuesdays roundup.