The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Tuna Katsu Curry with Brown Rice & Sesame
A classic Japanese curry, with a delicious twist: succulent yellowfin tuna steaks, coated in crispy almond crumbs. Ladle over the creamy katsu sauce, carrots and mangeout. Serve with fluffy brown rice and a sprinkling of sesame seeds to complete the feast!
Ready in 20
High protein
8 plants
Serving size
Ingredients
- 1 tbsp cornflour
- 4 wild-caught yellow fin tuna steaks (Fish)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 160g mangetout
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 20g ground almonds (Nuts)
- 2 carrot
- 25g honey
- 1 tsp sesame seeds (Sesame) (white sesame seeds, black sesame seeds)
- 40g creamed coconut
- 1 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 160g brown rice (brown rice (100%))
Nutritional Information
Calories: 508
Protein: 39g
Carbs: 50g
Fat: 17g
Tuna Katsu Curry with Brown Rice & Sesame
A classic Japanese curry, with a delicious twist: succulent yellowfin tuna steaks, coated in crispy almond crumbs. Ladle over the creamy katsu sauce, carrots and mangeout. Serve with fluffy brown rice and a sprinkling of sesame seeds to complete the feast!
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Cooking Instructions
- Boil a kettle. Fill a medium saucepan with salted boiling water. Add the rice and boil for 25-30 mins, until cooked, then drain. Dissolve the creamed coconut in a jug with 550ml boiling water.
- Meanwhile, make the curry sauce; thinly slice the carrots into 1/2cm thick half-moons (peel optional). Heat a large frying pan with 1 tbsp oil on medium-high heat. Add the carrots and cook for 4-5 mins, until golden, then add the curry powder and ginger & garlic paste. Cook for 1 min more.
- Add the coconut mixture, tamari and honey to the pan. Crumble in the stock cube and bring to a boil. Season with sea salt and black pepper. Simmer for 6-8 mins, until thickened. In the final 3-4 mins of cooking, stir the mangetout into the sauce. Add a splash of water if it gets too dry.
- Meanwhile, in a large bowl, combine the ground almonds, cornflour and a good pinch of sea salt. Coat the tuna with the almond mixture, pressing it in firmly to evenly coat. Heat a large frying pan with 1 tbsp oil on medium-high heat. Add the tuna and cook for 2-3 mins, per side, until golden and cooked through.
- Spoonn the rice and katsu sauce into bowls, then top with the tuna. Sprinkle over the sesame seeds.
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