5 from 144 votes
Curried Spicy Tuna Dip (4- ingredients)
This curried spicy tuna dip combines sautéed onions and sambal paste with canned tuna and coconut milk, simmered to develop a thick, flavorful mixture. Optional kaffir lime leaf adds a fragrant citrus note. The dip balances savory, spicy, and creamy textures making it suitable as a dip or curry base depending on desired consistency. Garnishing options include spring onions or coriander for freshness.
Prep Time
5 mins
Cook Time
10 mins
Servings:
6
people
Calories:
237 kcal
Course:
Side Dish, Main Course, Appetizer, Snacks
Cuisine:
Asian, Malaysian, Singaporean
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
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 237
% 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.