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Butter Tuna

A comfort meal in any season.

1 can (100 g) Gold Seal No Drain Solid White Tuna
2 tbsp grape seed oil
onion, finely chopped
2 tbsp
curry powder
1 tsp paprika
1/2 tsp
chipotle powder
cloves of garlic, minced
1 tsp
finely diced fresh ginger
1 can (28 oz)
diced tomatoes
 1 can (403 mL) coconut milk
  salt and pepper to taste
  • Chef's Tips

    Grape seed oil has a higher burning point then olive oil.  Grape seed oil will also take on the other flavours of the dish.  You can also use canola oil instead of grape seed oil.


    1. In a large sauce pan over medium to high heat add grape seed oil and warm for 2 minutes.  Add onions, curry, paprika, chipotle powder and sauté for 4 minutes.
    2. Add garlic, and fresh ginger and sauté for 2 minutes.
    3. Add tomatoes and bring to a gentle boil for 1/2 hour, stirring occasionally. 
    4. Add coconut milk and continue on a gentle boil for 20 minutes.
    5. Add tuna and continue to cook for another 5 minutes.
    6. Season with salt and pepper to taste and serve over rice.
  • YIELD:

    Serves 4


    Prep: 10 mins
    Total: 1h 10m

    Nutritional Values
    7.6 g
    Sat Fat 1.11 g
    Carbs 18.3 g
    Protein 29.7 g
    Fibre 7.0 g
    Cholesterol 42 mg
    Sodium 102 mg
    Sugar 4.0 g
    Calcium 8%


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