Ingredients

The following ingredients have 4 Servings
  • 1-12 oz can Bumble Bee® Solid White Albacore Tuna; well-drained
  • 2 tbsp extra virgin olive oil
  • 1 small onion; diced ((about 1 cup))
  • 2 bell peppers; diced
  • 4 cloves garlic; minced/grated
  • 1-14.5 oz can diced tomatoes
  • 1 cup coconut milk
  • Spices
  • 1/2 tsp garam masala
  • 1/2 tsp chili powder +/- to heat-taste
  • 1 tsp cumin
  • 1/4 tsp coriander
  • 1/2 tsp ground ginger
  • 1/2 tsp turmeric
  • 1/3 tsp salt +/- to taste
  • 1/4 tsp black pepper +/- to taste
  • Cooked basmati rice
  • Fresh chopped cilantro to garnish ((optional))

Instruction

  • Open and strain the tuna until completely drained.
  • Measure the spices, together or separately; set aside.
  • Heat a large pan/skillet on medium high, once hot, add the oil.
  • Add the onions and cook for 3 minutes or until they begin to soften.
  • Add the garlic and bell peppers, and cook for an additional 2-3 minutes.
  • Add all the spices, mix into the onions and peppers, allow to bloom.
  • Once fragrant, add the tomatoes and cook until the liquid has been absorbed.
  • Add the coconut milk, mix well and reduce heat to medium and cook down to desired thickness; 5-7 minutes.
  • After the curry has reached the desired consistency, reduce heat to low and gently fold the tuna in.
  • Serve over hot basmati rice and garnish with optional cilantro; enjoy.