Tuna Masala and Spiced Rice

Manju Mahli works a little Indian magic to give flavour and flair to canned tuna
By Manju Malhi
Tuna Masala and Spiced Rice
  • Rating:
  • Serves: 2
  • Cook Time: 30 minutes
  • Prep Time: 35 minutes
  • Effort: easy


For the tuna masala

  • 2 tbsp olive oil
  • pinches mustard seeds, (optional)
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 green chilli, chopped
  • 1/4 tsp turmeric
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1 tbsp tomato purée
  • 1 tomato, chopped (optional
  • 200 g tinned tuna, in oildrained
  • pinches garam masala

For the spiced rice

  • 2 tbsp olive oil
  • 1 tsp cumin seeds
  • pinches mustard seeds
  • 1 onion, sliced
  • 2 green chillies, finely chopped
  • 1/2 tsp turmeric
  • 1 tsp salt
  • 500 g boiled rice
  • sweettomato chutney, to serve


1. To make the tuna masala, heat the oil in a frying pan and add the mustard seeds. Cook for a few seconds, until they begin to pop.

2. Add the onion, garlic and chilli and fry for 5 minutes.

3. Stir in the turmeric, ground coriander and cumin.

4. Add the tomato puree and chopped tomato (if using) and mix thoroughly.

5. Stir in the tuna and cook for 2 minutes. Sprinkle over the garam masala and keep warm until ready to serve.

6. Meanwhile, prepare the spiced rice. Heat the oil in a saucepan or wok, and add the cumin and mustard seeds. Cook until they begin to pop.

7. Add the onions and fry for 4 minutes. Stir in the chillies and turmeric powder, and season with salt.

8. Add the rice, mix thoroughly, and cook for 4-5 minutes, until hot.

9. Serve the tuna masala with the rice and accompany with sweet tomato chutney.

Rate This Recipe