Canned tuna stir fry, is a quick and easy tuna recipe you can whip up any time.

Banana peppers, garlic, ginger, onions and tomato with black pepper and red chilli come together to give the bland tinned can tuna so much taste and spice that you’ll be making this easy tuna recipe every chance you get.

Using these tinned fish to cook easy budget-friendly meals can really help when you need to make a wholesome filling meal for the family.

And this 30-minute, one-pan canned tuna recipe is versatile enough that you can make any type of meal (refer to ideas below)for lunch or dinner as well using it as a filling.

Canned tuna meal ideas you can try.

• Spicy and full of flavour the spicy(devilled) tuna stir-fry can be used as a filling for your toasted sandwiches or as a spread on your toasts.

• replace your regular tuna filling for tuna melts with this devilled tuna recipe.

• Make spicy tuna pasta for dinner.

• Make a few wraps for an easy picnic meal.

• Make a spicy tuna noodle one-pot meal with a few extra veggies.

• Use it as a spicy tuna pizza topping.

• Make a simple breakfast with this deviled tuna stir-fry with a Sri Lankan pol roti and a dhal curry.

• Make a Sri Lankan stuffed roti using this deviled tuna curry. make the tuna stir fry filling dry(less oil).

What to serve with canned tuna stir fry.

• Serve with any rice recipe
  • coconut rice.
  • Easy lemon rice recipe.
  • how to cook rice on the stove.Frozen mixed vegetable rice pilaf.
  • serve with roast paan, garlic naan or parathas.

• Vegetarian side dishes to serve with canned tuna stir fry.
  • chickpea and potato curry(chana aloo curry).
  • green peas spicy stir-fry(vegetarian, gluten-free).
  • green beans-garlic stir-fried in browned butter.
  • Sri Lankan spicy Dry Potato curry(ala theldala)
  • vegan green beans and coconut stir-fry.
  • Sri Lankan Beetroot Curry(vegetarian, vegan).

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Canned tuna and Jack mackerel recipes

Sri Lankan canned fish curry.

Thai-inspired canned tuna curry.

Sri Lankan fish cutlets.

Sri Lankan fish rolls.

Jack mackerel pepper fish curry.

Storing

Can be refrigerated for 3-4 days in an airtight container.

Reheating

let the canned tuna curry reach room temperature.

Reheat in a microwave for 1 minute or on the stovetop for 3-5 minutes over medium fire.

Freezing

Avoid freezing.

Stop food waste by

use the canned tuna stir-fry as a filling for sandwiches or to make wraps. you can also add the tuna filling to an omelette.

RECIPE DIFFICULTY-EASY

The ingredients mentioned below use standard measuring cups and spoons.

Ingredients to make the canned tuna recipe.

 2 tablespoons of oil

2 medium-sized tomatoes chopped

4 banana peppers sliced fine(substitute with bell 1 bell peppers and make sure to slice them thin)

1 large onion sliced fine

4 garlic cloves sliced fine

1 tablespoon of minced ginger

1/2 teaspoon of turmeric

2 teaspoons of black pepper

1 teaspoon of red chilli powder(increase or decrease as per your need)

1 teaspoon of roasted curry powder(substitute with regular unroasted curry powder, substitute with regular curry powder)

2 cans of chunky tuna

Salt to season

How to cook canned tuna.

Have all the ingredients ready. drain the canned tuna and set it aside.

Place a medium-sized skillet or frying pan over a low fire.

Pour in the oil(2 tbsps)and add chopped tomatoes(2 medium), banana peppers(4 sliced fine, substitute with 1 bell pepper sliced very thin), onion(1 large), garlic cloves(4), minced ginger(1 tbsp).

Cook over low-medium until the onions turn soft and you have broken down the tomato pieces. 3-5 minutes.

Avoid increasing heat as you don’t want to fry the onions here.

Once the onions are soft, add turmeric(1/2 tsp), black pepper(2 tsp), red chilli powder(1 tsp), and roasted curry powder(1 tsp, substitute with regular curry powder).

Cook over medium fire for 2-3 minutes until combined well.

Add the canned tuna to the spice mix.

Season with salt and mix to incorporate the spice mix over low medium fire.

Taste and season with salt and increase heat by adding more red chillies powder.

Avoid breaking the tuna chunks too much.

You want the tuna pieces to be broken down into smaller pieces but not mashed into a spread-like consistency.

Serve warm.

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