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Tuna Masala Recipe

tuna masala recipe

Canned tuna is such an amazing pantry stocker since it can last a while and add a heap of protein to any dish. Canned tuna also makes a great last minute option if you are running low on groceries. Our tuna masala recipe is perfect for those lazy weekends or busy weekdays as it needs just a few quick minutes to whip up since canned tuna is already cooked. All you need to prep are your chopped onions and tomatoes and you are ready to start cooking. Our versatile All Purpose Masala will do all the heavy lifting when it comes to the spice and flavour you need for your tuna masala. This dish uses one can of tuna but can serve two people. We paired our tuna masala with rice but you are more than welcome to use it as a sandwich filling for a spicy tuna masala sandwich. Although the dish is meant to be a dry tuna masala, if you do decide to add a dash of cream at the end, you will not only get a milder tuna masala (great for those that struggle with spice) but you will also get a little bit of gravy (perfect for those that dislike dry dishes).


  • 3 tablespoons oil

  • 1 teaspoon mustard seeds

  • 1 teaspoon cumin seeds

  • Handful of dried curry leaves

  • 1 small onion diced

  • 1 medium tomato diced

  • 1/2 teaspoon ginger garlic paste

  • 185g canned tuna

  • Salt to taste

  • 2 teaspoons Aria Kitchen All Purpose Masala

INSTRUCTIONS 1) Heat up some oil on medium heat in a pan and tamper your mustard seeds, cumin seeds and curry leaves.

2) When the spices brown, add in your diced onions and cook until translucent.

3) Add in your diced tomatoes, ginger garlic paste and season with salt and turmeric powder.

4) Once the tomatoes resemble a paste, season with the Aria Kitchen All Purpose Masala and lower the heat slightly for the masala to cook and release its aroma.

5) Throw in your can of tuna and allow the masala to coat the tuna.

6) When the tuna is well seasoned with the masala, it is ready to serve with rice as a side or to use as a spicy tuna sandwich filling.


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