Coconut-Miso Albacore Curry

Inspired by a similar recipe featuring salmon in the New York Times, by Kay Chun.

Once your tuna has defrosted, this curry comes together in under 30 minutes making it the perfect meal for a busy weeknight. The miso gives the dish deep rich flavor owing to the unique step of caramelizing the miso in the pan with the ginger and garlic. The coconut milk makes a rich broth that works for a wide variety of seafood, including salmon, sablefish, rockfish, halibut, shrimp or scallops. Fresh lime, herbs and paper thin fresh chile slices keep it bright and citrusy.

Makes 4 servings


  • 1 cup unsweetened, full-fat canned coconut milk
  • 1 medium sweet or red onion, halved and cut in 1/2-inch thick slices (about 2 cups)
  • 4 to 6 cloves garlic, thinly sliced
  • 2-inch length fresh ginger, grated or finely chopped (about 3 tablespoons)
  • Kosher salt and black pepper
  • 1/4 cup white shiro miso
  • 6 packed cups baby spinach or tender braising greens
  • 1-1/2 pounds albacore cut in 1-inch chunks or 1/2-inch thick slices
  • 1 tablespoon freshly squeezed lime juice plus more to taste
  • 1/3 cup coarsely chopped fresh basil
  • 1/3 cup coarsely chopped fresh cilantro
  • 1 fresh jalapeno or serrano pepper, thinly sliced
  • Steamed jasmine or other long grain rice for serving


    Remove about 1/2 cup of the thick portion of the coconut milk and add it to a large, heavy pot. Stir for 2 to 3 minutes over medium heat, until bubbly, before adding the onions. Cook the onions, stirring occasionally, until they begin to soften, about 5 minutes. Add the ginger, garlic, salt and pepper and cook for another 1 to 2 minutes, stirring frequently. Add the miso and cook, stirring constantly, until it is lightly caramelized, about 3 minutes.

    Add the remaining coconut milk and 1 can water, and bring to a boil over medium heat. Cook until the liquid is slightly reduced, about 3 minutes. Stir in the spinach or greens, and cook until slightly wilted before reducing the heat and adding the albacore pieces. Simmer gently over medium low heat until the fish is just cooked through, about 3 minutes. Add the lime juice off of the heat, along with half of the basil and cilantro.

    Divide the rice between 4 warm bowls and top with the curry. Garnish each bowl with the remaining chopped herbs, sliced chiles, and limes wedges for squeezing on top.