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Tuna Curry
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Mains · Gluten-free · Dairy-free

Tuna Curry

Chunks of fresh tuna cooked in a spiced sauce of shallot, garlic, tomato, ginger and curry. The sauce is blended in the Quick Chef and cooked first in the round Ultra Pro 2.5 l, then the fish goes in for two short bursts in the microwave so it stays moist.

In brief Tuna Curry is a mains recipe cooked in the Tupperware Ultra Pro. It takes 38 minutes in total and serves 6 servings.
Total time
38 min
Prep
15 min
Cook
15 min
Rest
8 min
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+ Tupperware Quick Chef

Ingredients

6servings

Method

  1. Blend the shallots and garlic in the Tupperware Quick Chef. Peel the tomatoes with the Tupperware 2-in-1 Peeler, quarter them and add them with the oil, salt, chilli, ginger and curry powder. Blend again.

  2. Pour the sauce into the round Tupperware Ultra Pro 2.5 l and add the thyme and bay leaf. Cover and microwave for 5 minutes at 750 W, then let stand for 5 minutes.

  3. Cut the tuna into even 2 to 3 cm (1 in) cubes with the Tupperware Ergonomic+ chef's knife and add them to the sauce.

  4. Stir with the Tupperware Mixing Spoon, cover and microwave for 5 minutes at 750 W. Stir, cover again and microwave for another 5 minutes at 750 W.

  5. Stir once more, cover and let stand for 3 minutes. Serve very hot with rice or fresh pasta.

Rate this recipe

MicrowaveGluten-freetomatoesfish

Questions about this recipe

How long does Tuna Curry take?

38 minutes in total: 15 minutes of preparation and 15 minutes of cooking. Add 8 minutes of resting time.

Which Tupperware product do I need?

This recipe is written for the Tupperware Ultra Pro. See all 121 recipes for the Ultra Pro on this site.

How many people does it serve?

The quantities are for 6 servings. Use the − and + buttons above the ingredients to adjust them.

Any tip for success?

Leftovers keep 2 days in the fridge in a Tupperware container. Reheat at 600 W in 1-minute bursts, stirring in between, so the tuna does not dry out.

Is it suitable for special diets?

Yes, this recipe is gluten-free · dairy-free.

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