Reviewed: Oct. 17, 2009

I make this a ton when I don't have a lot in my cabinets. I usually add whatever veggies I have (often frozen spinach) too. To those of you having trouble with thickening, add some corn starch until it's thick enough for you.

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emumford

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Reviewed: Sep. 29, 2009

Great recipe! My husband is not a fan of curry but he likes this recipe. I add 1 can of cream of chicken soup to make more sauce. My 3 year old likes it too.

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Suzanne

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Reviewed: Sep. 26, 2009

This was just okay. Even with extra spice I couldn't save it. Maybe there was too much sour cream for us.

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linda

Cooking Level: Intermediate

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Reviewed: Jul. 1, 2009

I can't think of a better way to prepare canned tuna! My family loves this. I always double it, I sometimes substitute yogurt for the sour cream, and throw in some frozen peas. Also, we like to add a bit of tomato sauce. I like hot curry powder, but the family prefers the regular (I always add more than the recipe though). Best served with Indian Style Basmati Rice from this site that is easy too.

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ka me ka thee

Cooking Level: Expert

Home Town: Springfield, Missouri, USA

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Reviewed: Jan. 26, 2009

After eating this recipe, I wasn't sure why it had so many high ratings...I usually like curry but this was not as good as I hoped it would be. My husband said that this was in the top two worst things I've ever made. Sorry for being so blunt! I really wanted a new way to make tuna but this was not it.

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Kristy

Cooking Level: Intermediate

Home Town: Sylvania, Ohio, USA

Living In: Schiller Park, Illinois, USA

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Reviewed: Dec. 26, 2008

Wow! Thanks so much! I am trying to cut WAY down on sodium and this was SO TASTY!!! I did add more curry and some cumin as I like spice. Also, substituting nonfat plain yogurt reduces the fat and cholesterol. YUM!!!

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Marty

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Long Beach, California, USA

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Reviewed: Apr. 20, 2008

Hubby and I decided to rate this a 4 for what it is -- "tuna curry in a hurry." It's not a gourmet meal -- it's a quick, but very good, satisfying meal when you're in the mood for something a little different. I did make a few adjustments -- I doubled the amount of peppers, onions and garlic which I sauteed in 1 Tbsp. butter and 1 Tbsp. olive oil. I then used the full cup of light sour cream, 2 pkgs. of white albacore tuna, 1 1/2 Tbsp. curry, 1/4 tsp. cumin, and then a dash or two of cayenne pepper. We served the mixture over egg noodles. Really good -- and again something different than your norm. Thanks for the recipe!

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FOODFAVOR8

Cooking Level: Intermediate

Home Town: Lubbock, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Apr. 15, 2008

Mmmm yummy! I love the tuna/curry combination. Only minor changes... omitted onions, added chopped celery and a can of mushrooms. Served over no-yolk noodles. Very tasty, filling, economical, and fast!

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Feb. 23, 2008

This was excellent!!! I agree with HOLLMART in making this the diet way, swapping 1 TB olive oil for the butter, I also took DANGEROUSPENGUIN suggestion and I tripled the curry powder and added a tsp each of cumin and cayenne pepper as well. Served over basmati rice, WOW Wee!!! Supreme dish! I also tried it ITSMEJEWELS1127 way with 1/2 the sour cream and added two and a half cups water and half a bag of egg noodles and simmered it down, the best Curry Tuna Helper I ever had!!! Thank You All!!!

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BobbysOnADiet

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Reviewed: Feb. 6, 2008

I thought this was pretty good I used a little half than half a cup of sour cream and put in a table spoon of curry powder. I left out the onions and bell peppers, mostly because I didn't have any in the kitchen, but if I did, I am sure it would have been delicious. I also added a tad salt and lemon pepper. But, I really enjoy curry, and this was great!

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C.L.

Living In: Bloomington, Illinois, USA

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Reviewed: Jan. 14, 2008

This recipe is really good. I did change it a bit by adding a yellow pepper rather then green and did not have any curry on hand so i put in paprika and cayenne. It was still delicious. Very easy too. Yum!

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lil' nik

Cooking Level: Intermediate

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Reviewed: Jan. 2, 2008

Thanks for the recipe. I did make quite a few changes to it, and will probably make a few more in order to make it again. I'll reiterate the fact that unless you are a die hard sour cream fan, which before this recipe I thought I was, cut WAY back on the sour cream. Half a cup and I still thought it was a bit sour. Didn't have bell peppers, but I had an abundance of carrots; threw those in. Added an extra can of tuna, 1 1/2 tbp curry, some shakes of chili powder, cayenne, lemon pepper. Great idea with rice; had mine w/ garlic fried rice and tossed in some corn. Good complete meal and pretty easy. I'll definitely try it again.

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Ms. Jes

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Reviewed: Nov. 10, 2007

I was looking for a quick tuna recipe that I could whip together with canned tuna. I was hoping for something that didn't taste so "canned tuna". I'm glad I stumbled upon this! Tastes so gourmet! I will definitely make this again. Great stray from your daily tuna!

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Desert_Rain

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Las Vegas, Nevada, USA

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Reviewed: Sep. 22, 2007

Although I was skeptical before trying this recipe out, it turned out pretty tasty. Like others have noted, the sour cream flavor is a bit much. The next time I make it I wouls 1) cut the sour cream in half, 2) increase the curry and 3) Use two cans of tuna. Serving over rice is a good idea.

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STEVERAMSEY

Cooking Level: Expert

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Reviewed: Aug. 23, 2007

This is one of my go-to recipes. It is fast, cheap, and delicious. I use red instead of green pepper. I use just enough olive oil so that the onions and peppers and garlic don't stick. Finally, I sub Greek-style yogurt for the sour cream, and only put in half as much. Raisins are delicious in this, too!. I also up the amount of curry and add some cayenne to spice it up a bit.

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DaraFG

Cooking Level: Beginning

Living In: Boston, Massachusetts, USA

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Reviewed: Jun. 19, 2007

This was very good with the following additions: I added one each sliced green, red, and yellow pepper, one can of diced tomatoes, and one chopped onion. I added 2 6 oz cans of tuna instead of one and I used 3 TBSP curry powder.

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bapierson

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Reviewed: Apr. 17, 2007

Tried this last night. I used olive oil instead of butter, and ended up adding some canned tomatoes because the sour cream flavor was pretty overwhelming. It turned out alright, but this was definately far too sour creamy and not enough curry. Stil, tasted pretty good with some brown rice and a little salt. I will make this again, but I'll use plain yogurt next time and plan on adding tomatoes ahead of time.

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sweetjosephine

Cooking Level: Beginning

Home Town: Stanwood, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Apr. 13, 2007

Wonderful. Cut the sour cream in half, added more curry, cumin and cayenne.

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Monstermom

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Reviewed: Apr. 3, 2007

Kind of bizarre, but it grows on you. My boyfriend liked it more than I did, which is surprising because he is a picky eater. I used more tuna and less sour cream as suggested.

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MadtownCooking

Cooking Level: Intermediate

Home Town: White Bear Lake, Minnesota, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Mar. 14, 2007

this is just as it says -- tasty, easy, and fast. i even used lactose-free sour cream, and it was awesome. this is going to become a regular. thanks for the recipe!

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