Asian Curried Tuna Pasta is a quick and satisfying meal that comes together in just minutes. What I love about this pasta dinner is it uses pantry and freezer items that I always keep in stock so I can whip this up in a jiffy.
I always have dried pasta and cans of tuna in my pantry. I also love to have frozen veggies on hand and of course a variety of spices and curry powders. It's a meal my kids and husband can all enjoy and I don't have to make any last minute trips to the grocery store to get dinner on the table.
I used to make this pasta dish when I first lived alone and had to cook
for myself. It was a budget-friendly and easy one pot dish that totally satisfied
my need for curry, spice, something comforting like lean protein, pasta and veggies.
The first time I made it for my family, the kids begged me to make it again a few days later. I guess they really loved it so the next day I went to the
store and stocked up on tuna fish. I have a feeling this dish will be
making an appearance more often. :)
Ingredients:
1lb box pasta ( I used elbow macaroni)
2-3 cans white or light tuna (packed in water) drained
1 Tbs grated fresh ginger **(see note)
1-2 cloves garlic grated
1-2 tsp Oriental Curry Powder
3-4 Tbs soy sauce (or to taste)
red chili flakes to taste
1 onion finely chopped
1-2 green chilies sliced
1 sweet bell pepper (any color)
1 cup frozen green peas
salt and black pepper to taste
scallions greens (garnish) -optional
1lb box pasta ( I used elbow macaroni)
2-3 cans white or light tuna (packed in water) drained
1 Tbs grated fresh ginger **(see note)1-2 cloves garlic grated
1-2 tsp Oriental Curry Powder
3-4 Tbs soy sauce (or to taste)
red chili flakes to taste
1 onion finely chopped
1-2 green chilies sliced
1 sweet bell pepper (any color)
1 cup frozen green peas
salt and black pepper to taste
scallions greens (garnish) -optional
**Note: I peel and place ginger in freezer safe bags in the freezer. I just have to grate it into any dish and I have the flavor of fresh ginger any time.
Directions:
Boil
pasta to al denta texture in salted water. Drain and set aside. Chop
all vegetables and have ready. In a large pan heat 1 Tbs canola oil and
saute ginger and garlic for 30-45 seconds.
Then add all the chopped vegetables (except the peas). Saute for 3-5
minutes with a little salt and black pepper. Next add the drained tuna,
curry powder and red chili flakes. Saute for another minute.
Next
add the soy sauce and mix well. Then add the boiled macaroni and
frozen peas. Mix all ingredients well. Taste for salt and seasoning.
Serve hot. Enjoy.
Directions:
Boil
pasta to al denta texture in salted water. Drain and set aside. Chop
all vegetables and have ready. In a large pan heat 1 Tbs canola oil and
saute ginger and garlic for 30-45 seconds.
Then add all the chopped vegetables (except the peas). Saute for 3-5
minutes with a little salt and black pepper. Next add the drained tuna,
curry powder and red chili flakes. Saute for another minute. 
Next
add the soy sauce and mix well. Then add the boiled macaroni and
frozen peas. Mix all ingredients well. Taste for salt and seasoning.
Serve hot. Enjoy. 
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