Tuna thoran


Canned tuna in brine is handy for a lot of on-the-go dishes. One of them is a Tuna thoran. As my boys and my little girl just love fish, we have it at least twice a week. It is usually either a deep red fish curry or a nicely fried fish, and mostly for lunch. So when I made this thoran for a change, I expected a “what’s-this-mom” look from all. But, they just went with their poker faces. No questions asked! Lol.  The pack liked it and so did my not-a-big-fan-of-fish Mom.


  • Tuna – 1 can of tuna chunks in brine
  • Shallots- 4
  • Ginger – 1″ piece
  • Garlic – 2 cloves
  • Kashmiri chilli powder – 1 tsp
  • Chilli powder – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Garam masala – 1/4 tsp
  • Salt – to taste
  • Coconut – grated 1/2 cup
  • Mustard seeds – 1 tsp
  • Vegetable oil – 3 tbsp
  • Curry leaves – 5 leaves


  1. Heat oil in a kadai. Add the mustard seeds and let it splutter.
  2. Add the curry leaves and the chopped shallots. Saute for a minute.
  3. Now add the chopped ginger and garlic.
  4. Once the raw smell of ginger and garlic goes away, add the spice powders and mix well.
  5. After a minute, add the tuna chunks(remove any water that comes with it from the can).
  6. Add salt to taste(Be careful here as the tuna already has some salt with it).
  7. After a good mix of 3 minutes, add the grated coconut and mix well for 2 minutes.
  8. Ready to server with some rice and curry.

I like to have tuna thoran with some plain rice and yogurt. 🙂


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