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Spicy Thai Tuna

A vibrant dish that combines the rich umami flavor of tuna with fresh herbs and aromatic spices, perfect for a quick weeknight dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 280
Ingredients Method Notes

Ingredients
  

Spices and Pastes
  • 1/2 teaspoon black peppercorns For grinding fresh pepper, which enhances flavor.
  • 1 1/2 inch turmeric root, sliced (or 1 teaspoon ground turmeric) Adds vibrant color and earthy flavor.
  • 3 tablespoons red curry paste Gives it that authentic Thai kick.
  • 1 teaspoon fermented shrimp paste (gapi) A quintessential Thai flavor enhancer.
Main Ingredients
  • 2 cans tuna, no salt added (260g total drained weight) The star of our dish!
  • 2 to 3 tablespoons neutral oil For sautéing—choose oil with a high smoke point.
Aromatics and Garnishes
  • 1 stalk lemongrass (bottom half only, thinly sliced) Citrus undertones that can’t be beat.
  • 3 to 4 makrut lime leaves (thick stems removed, thinly julienned) Offers a fragrant zest.
  • 1 tablespoon palm sugar, finely chopped For a touch of sweetness.
  • Fish sauce, to taste Essential for umami; adjust based on preference.
  • Chopped cilantro (garnish, optional)
  • Red and green chilies (for garnish, optional) A pop of color and heat.
Serving Accompaniments
  • Jasmine rice or congee Perfect companions to soak up all the flavor.

Method
 

Preparation
  1. In a mortar and pestle, grind the black peppercorns into a fine powder.
  2. Add the turmeric and grind until you form a paste.
  3. Combine with red curry paste and shrimp paste until it melds together.
Cooking
  1. Heat the oil in a wok over medium heat.
  2. Add the curry paste and sauté for about 2 minutes until the spices become aromatic.
  3. Stir in the palm sugar until it dissolves. If the mixture seems dry, add a splash of water.
  4. Gently fold in the drained tuna, mixing until well combined and crumbly.
  5. Stir in the lemongrass, lime leaves, and chilies, mixing briefly.
  6. Season to taste with fish sauce; garnish with chopped cilantro, if desired.
Serving
  1. Serve over jasmine rice or in a bowl of congee, garnished with extra chilies.

Notes

Use fresh ingredients for optimal flavor. You can prepare the curry paste a day in advance to deepen flavors. Store leftovers in an airtight container for up to 2 days, or freeze for up to one month.