Recipe courtesy of Padma Lakshmi
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Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
4 servings

Ingredients

  • 2 tablespoons vegetable oil
  • 1/2 onion, minced
  • 1/2 green bell pepper, minced
  • 2 garlic cloves, minced
  • 1 teaspoon minced gingerroot
  • 1/2 teaspoon hot Madras curry powder
  • 3 (6-ounce) cans tuna packed in spring water, drained
  • 1 to 2 green serrano or jalapeno chilies, stemmed, seeded and minced, or to taste
  • Salt to taste
  • 1/2 lemon or lime, juiced
  • 1/3 to 1/2 cup chopped fresh cilantro, or to taste

Directions

In a skillet set over moderate heat, warm the oil until it is hot. Add the onion and pepper and cook, stirring, for 5 minutes, or until softened. Add the garlic, gingerroot and curry powder and cook, stirring, for 2 minutes. Add the tuna, chilies and salt and cook, stirring, until heated through. Season with lemon or lime juice and toss with cilantro. Serve with rice or as a filling for flour tortillas.

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