If you’ve ever looked at a can of tuna and thought “meh,” this recipe will change your mind! This canned tuna curry is vibrant, comforting, and full of fresh flavour—and it turns an everyday pantry staple into a delicious, high-protein dinner in under 30 minutes.

With 45g of protein per portion, it’s incredibly satisfying, light on effort, and ideal for when you’re craving something warming but still nourishing. The homemade curry paste is simple but packs loads of flavour, and the coconut milk gives it that creamy finish. It’s my favourite way to rescue dry, boring tuna and make it taste amazing.

Whether you’re using it as a budget-friendly meal or trying to boost your protein intake, this curry delivers. Plus, it’s easy to customise with whatever veg you have in the fridge.

Why Canned Tuna Is Actually Great

Canned tuna often gets overlooked, but it’s actually a brilliant ingredient to keep in your cupboard. It’s affordable, high in protein, and packed with omega-3 fatty acids, which support heart and brain health. It’s also naturally low in fat and carbs, making it perfect for quick, balanced meals. Even if you’re not usually a fan of canned tuna, this recipe might surprise you. The aromatic spices and creamy coconut milk completely transform the flavour—there’s no dry texture or strong “fishy” taste here. Instead, the tuna becomes tender, juicy, and packed with fresh, vibrant flavour. It’s the kind of dish that makes you forget you started with a simple tin of tuna.

Plus, it has a long shelf life, so it’s ideal for last-minute dinners when the fridge is empty. When paired with fresh spices and creamy coconut milk like in this recipe, it transforms into something totally buonissimo—and anything but boring.

Serve With

Steamed rice (I love jasmine or basmati for this!)
Coconut rice for extra creaminess
Quinoa or couscous if you want something lighter
Naan bread or flatbread to scoop up the sauce
A side of steamed greens or cucumber salad for freshness

Perfect for a cosy weeknight dinner or a protein-packed meal prep option.

Topping Ideas

Finish your canned tuna curry with a few fresh toppings to really elevate the flavour:

Chopped red chilli for heat
Fresh coriander for brightness
Lime wedges to squeeze over before serving
Toasted sesame seeds for crunch
A dollop of yoghurt or coconut yoghurt if you want it extra creamy

They’re all optional, but I highly recommend adding something fresh on top—it makes the whole dish come alive.

Tips

Use what you’ve got: Don’t have baby corn or green beans? Try spinach, courgettes, bell peppers or peas.
Lemongrass swap: If you can’t find fresh lemongrass, use a teaspoon of lemongrass paste instead.
Make it spicier: Add chilli to the paste or top with fresh chilli before serving.
Don’t skip the lime: A squeeze of lime at the end really lifts all the flavours.

Swaps

Lemongrass: Use 1 tsp lemongrass paste if you can’t find fresh.
Onion: Shallots or spring onions work well too.
Coconut milk: Use full-fat for a richer curry or swap for oat cream for a dairy-free alternative (not tested).
Chickpeas: Try butter beans or cannellini beans for a different texture.
Vegetables: Use whatever you have—courgettes, spinach, bell peppers or frozen peas are all great.
Rice: Serve with couscous, quinoa, or flatbread instead.

Storage

Fridge: Store leftovers in an airtight container for up to 3 days. Reheat gently in a pan or microwave until hot through.
Freezer: Freeze in portions for up to 3 months. Defrost in the fridge overnight before reheating.