Curried Skillet Tuna

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 337
  • Calories from fat: 32%
  • Fat: 12g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 4.6g
  • Protein: 28.8g
  • Carbohydrate: 28.8g
  • Fiber: 0.0g
  • Cholesterol: 43mg
  • Iron: 0.0mg
  • Sodium: 142mg
  • Calcium: 0.0mg


  • 1 pound sweet potatoes, peeled and cut into 2- x 1/2-inch strips
  • 1 large sweet red pepper, seeded and cut into 2- x 1/2-inch strips
  • 1 large green pepper, seeded and cut into 2- x 1/2-inch strips
  • Vegetable cooking spray
  • 3 tablespoons reduced-calorie margarine, melted
  • 1 teaspoon curry powder
  • 1/4 teaspoon ground red pepper
  • 4 (4-ounce) tuna steaks (1 inch thick)


  1. Combine first 3 ingredients in a 10-inch cast-iron skillet coated with cooking spray. Combine margarine, curry powder, and ground red pepper. Add half of margarine mixture to vegetable mixture; toss lightly.
  2. Bake, uncovered, at 450° for 15 to 20 minutes or until vegetables are tender and lightly browned, stirring occasionally. Remove vegetables from skillet; set aside, and keep warm.
  3. Brush remaining margarine mixture over fish. Coat skillet with cooking spray; place over medium-high heat until hot. Add fish, and cook 1 minute on each side or until browned. Reduce oven temperature to 400°. Place skillet in oven, and bake, uncovered, 8 to 10 minutes or until fish flakes easily when tested with a fork. Serve with vegetable mixture.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Curried Skillet Tuna Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy