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tuna recipe

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Gluten Free Seafood

Caribbean Stewed Tuna (from a can).

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While mom’s choice for making this dish was always canned (we say ‘tin’ in Trinidad and Tobago) Salmon, using tuna which can be a lot cheaper, is just as tasty. A wonderful weekday dinner, served with steamed or boiled rice (your choice of rice) and sides of sliced avocado and cucumber. You’ll be eating in as much time it takes to cook the rice as this stewed tuna takes less than 15 minutes.

You’ll Need…

2 cans Tuna (in water)
2 scallions (chopped)
1/2 medium onion (sliced)
1 tablespoon tomato paste
1 teaspoon lemon juice
3 cloves garlic (crushed)
1 medium tomato (diced)
2 sprigs thyme (leaves only)
1 tablespoon olive oil
1/4 teaspoon black pepper
1 tablespoon chopped celery leaves (optional)
1 teaspoon tomato ketchup
salt (see notes below)

Notes! I used celery leaves at the end, but you’re free to use parsley, cilantro or culantro (shado beni). While I didn’t want this spicy and didn’t use any hot peppers, you can tailor the heat to your liking by adding hot pepper/s of your choice. Should you be doing this recipe gluten free, please go through the full list of ingredients, especially the canned tuna you use, to make sure they meet with your specific gluten free dietary needs. I didn’t add any salt as I find that the sodium content in canned foods can be high, however you can taste and adjust near the end of cooking.

Heat the olive oil (or any oil you decide to use) on a medium flame, then add the onion, followed by the garlic and scallions. Turn the heat down to low and cook gently for 2-3 minutes.

Follow up with the tomato, black pepper and thyme leaves. You may want to turn the heat up to med/low at this point. Stir well and cook for another 2-3 minutes to soften everything.

Add the tomato paste and stir to combine.

It’s then time to add the tuna, along with the water from both cans and the tomato ketchup.

Stir well.. break up the tuna chunks if you wish and cook on a medium/low flame for 4 minutes. Top with the celery leaves and hit it with the lemon juice as you turn off the stove. Remember to taste for salt and adjust to your liking.

While hot rice is my preference for this dish, it works great with roti, ground provisions and if all fails.. sliced bread.

Seafood

Incredible Curry Tuna.

1 Comment on Incredible Curry Tuna.

While the comments do take on a positive nature for the most part, for a few people (never gave it a try) the idea of Curry Tuna (from a can) is a bit repulsive. Join the discussion on Instagram. I can guarantee you that it’s an incredible curry dish and you’ll be amazed by the overall flavors you’ll enjoy… by such a simple recipe.

You’ll Need…

tuna in oil (3 small cans)
6-8 Grape tomato (chopped)
Onion (sliced or diced)
Garlic (crushed)
1/4 teaspoon black pepper
1 1/2 tablespoon curry powder
1 teaspoon roasted cumin powder (geera)
2 Scallion (chopped)
1 Scotch Bonnet pepper
3/4 tablespoon Caribbean Green Seasoning
1/4 teaspoon salt
1/4 cup water
1 tablespoon chopped Cilantro

TIP! Be sure to watch the video below to get further tips on this classic curry fish recipe, from the Caribbean.

Prep all the ingredients in advance and you’ll find that the cook-time goes quick and smooth. Dice, chop and crush. I used an entire Scotch Bonnet pepper but you can use as much as you can handle or none.. you’re in control. Remember to wash your hands with soap and water after handling such spicy peppers.

Drain the cans of tuna and reserve the oil. May I recommend that you try to get tuna packaged in oil vs water as we’ll use the oil (which is already flavored by the tuna) in making this dish. Pour the oil in a saucepan on med/low heat and add the garlic, followed by the Caribbean Green seasoning, black pepper and Scotch Bonnet pepper. Turn the heat to low and cook gently for 3 minutes.

With your heat still on low, add the curry powder and roasted cumin (geera) and stir well. Cook for a further 4 minutes to allow the spices to bloom.

Turn the heat up slightly and add the drained tuna to the pan. Stir well.

It’s now time to add the tomato, onion, scallions and salt. Stir well, then add the water. Basically all you have to do now is allow for the onion and tomatoes to soften and take on some of that lovely curry flavor. Turn the heat down to a simmer (once it come to a boil) and cook for 3-5 minutes. Add more water if you find it’s too dry or if it starts sticking.

May I recommend that you chop the onion into large pieces as I find that the chunky nature adds to the overall texture of the dish. I used grape tomatoes, but any tomato will work (it’s what I had on hand in the fridge). Top with the cilantro (or Culantro) as you turn off the stove and stir well. It will brighten up the dish at the end. Yes, a few drops of lime juice would be good as well.

As a side to hot steaming rice and you’re set for a comforting meal. Add sliced cucumber, watercress and avocado on the side, and you just made things even more enjoyable.