Tuna Curry Bowl with Cauliflower Rice

This simple tuna curry bowl is made with pantry/freezer staples and comes together in less than 20 minutes so it’s perfect for a quick and healthy weeknight meal! Paleo, grain-free, gluten-free and low-carb. 

Original recipe courtesy of Eating Bird Food.

Total Time 4 Servings

Hands down the best canned tuna I've ever had. Always in nice meaty chunks, and the taste is out of this world.

Judy S.
Del Norte, Colorado

Absolutely adore the yellowfin tuna with olive oil. I can eat it straight without adding any extras, it also is extremely healthy! I never knew I could LOVE tuna, especially without mayo!

Natalie R.

I just tried Genova tuna in oil for the first time. I have to say it is some of the freshest tasting tuna I have tried. I am hooked! #GenovaSeafood

Dia C.
San Antonio, Texas

Wow!! First time buyer, and I’ll never go back to other company. Light, flaky and moist yet flavorful. Albacore Tuna with Olive Oil is delicious. Genova is my new brand in seafood.

Suzanne S.
Utica, New York

REALLY enjoyed Genova's Yellowfin Tuna in Olive Oil. Firm, flavorful and filling! Unique packaging! #GenovaSeafood

Nancy W.
Fort Collins, Colorado

Love it. Best tuna that we can get in the U.S. Closest thing to the freshness of the tuna we bring back from Italy.

Janice M.
Waterbury, Connecticut


  • 1 Tablespoon coconut oil
  • 1 teaspoon grated ginger
  • 2 cloves garlic, minced
  • 1 Tablespoon yellow curry powder
  • 1 15 oz can coconut milk (regular or lite)
  • 1 Tablespoon coconut aminos or tamari
  • 1 Tablespoon lime juice
  • 1/4 teaspoon cayenne
  • 1 teaspoon turmeric
  • 1/4 teaspoon black pepper
  • 1 16 oz bag frozen stir-fry veggies
  • 1 12 oz bag frozen cauliflower rice, cooked according to package
  • 2 5 oz cans Genova Yellowfin Tuna in Extra Virgin Olive Oil with Sea Salt, drained
  • 3 green onions (greens only), chopped
  • 1/4 cup cilantro, chopped
  • 1/4 cup cashews, chopped
  • sriracha (optional)


  1. Heat coconut oil in a large skillet over medium high heat. Add ginger and garlic and sauté until fragrant, about 3-4 minutes. Add stir-fry veggies and cook for another 3-4 minutes. Stir in spices (curry powder, turmeric, cayenne and black pepper) and then add coconut milk, coconut aminos, and lime juice into the skillet as well.
  2. Continue stirring and bring mixture to light boil. Reduce heat and stir in tuna. Cook additional 1-2 minutes until just heated through. Serve tuna curry over cooked cauliflower rice. Garnish each portion with green onion, cilantro and cashews. Top with sriracha (or your favorite hot sauce) and enjoy!

About the Author

Eating Bird Food is a healthy living blog where I share recipes, workouts and snippets of my daily life. I’m here to help you realize that healthy food can taste good and that living a healthy life doesn’t have to be a daily struggle. Small changes can make a big impact!