Curried Spicy Tuna Dip (4- ingredients)
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Servings
6 people
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Calories
237 kcal
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Course
Side Dish, Main Course, Appetizer, Snacks
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Cuisine
Asian, Malaysian, Singaporean
Curried Spicy Tuna Dip (4- ingredients)
Description
The recipe begins by softly frying minced onions in vegetable oil until translucent, then stirring in sambal chili paste to release its aroma. Tuna is added, followed by coconut milk and sugar to mellow and balance flavors. If using, a bruised kaffir lime leaf simmers with the mixture, infusing a subtle citrus aroma.
The dip is cooked gently until heated through and uniform in texture. Adjusting the cooking time changes the consistency: a drier result for a dip or a saucier one for curry. Salt or fish sauce is added for savory depth, and fresh garnishes can be sprinkled on top for color and herbaceous notes.
This dip leverages pantry staples and bold flavoring to create a versatile dish with Southeast Asian influences. Its moderately spicy profile is balanced by the richness of coconut milk and the umami of tuna and sambal.
Leftovers keep well refrigerated for a few days in a sealed container. The recipe accommodates variations in tuna can size and coconut milk thickness by adjusting liquid quantities. Flexibility in sambal type allows for varied heat levels and flavor nuances.
Ingredients
- 1 tablespoon vegetable oil Sunflower or canola works well, neutral
- 1 onion I usually use yellow but substitute with red onions or shallots when necessary, peeled and minced
- 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 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, drained weight 113g (0.25 lb) each
- 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 Substitute: fish sauce, to taste
- kaffir lime leaf Optional but do use it if you have it as it makes the food much more aromatic, 1, bruised
- spring onions For spring onion alternatives, click here, or green onions or coriander, optional garnish
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
- This recipe easily adapts to slightly larger tuna cans by using all the contents without waste.
- Adjust the thickness of the dip by adding more water if desired, as coconut milk brands vary in consistency.
- Store leftovers in an airtight container in the refrigerator for 2-3 days for best freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Calories | 237kcal | 12% |
| Carbohydrates | 4g | 1% |
| Protein | 18g | 36% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 10mg | 3% |
| Sodium | 276mg | 12% |
| Potassium | 257mg | 5% |
| Fiber | 0.4g | 2% |
| Sugar | 2g | 4% |
| Vitamin A | 61IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 21mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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