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!
High protein
1/3 daily fibre
New
7 plants
Serving size
Ingredients
- 1 x 220g wild-caught yellow fin tuna chunks (Fish)
- 25g honey
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 4 tbsp katsu curry paste (Creamed Coconut, Rapeseed Oil, Onion, Tomato Paste, Coconut Palm Sugar, Turmeric, Ginger Puree, Garlic Puree, Cider Vinegar, Coriander, Sea Salt, Cumin, Citric Acid, Cinnamon, Cardamom, Ground Ginger, Ground Black Pepper, Fennel Seed, Chilli Powder, Cloves)
- 80g brown rice (100% Brown Rice)
- 1 tbsp cornflour
- 1 pak choi
- 1 carrot
- 1 tsp sesame seeds (Sesame) (white sesame seeds, black sesame seeds)
- 40g creamed coconut
- 80g mangetout
Nutritional Information
Calories: 715
Protein: 42g
Carbs: 69g
Fat: 32g
Ingredients
- 25g honey (use half)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 4 tbsp katsu curry paste (use half) (Creamed Coconut, Rapeseed Oil, Onion, Tomato Paste, Coconut Palm Sugar, Turmeric, Ginger Puree, Garlic Puree, Cider Vinegar, Coriander, Sea Salt, Cumin, Citric Acid, Cinnamon, Cardamom, Ground Ginger, Ground Black Pepper, Fennel Seed, Chilli Powder, Cloves)
- 1 tbsp cornflour (use half)
- 80g brown rice (use half) (100% Brown Rice)
- 220g diced yellow fin tuna fillet (use half) (Fish)
- 1 tbsp curry powder (use half) (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 1 tsp sesame seeds (use half) (Sesame) (white sesame seeds, black sesame seeds)
- 40g creamed coconut (use half)
- 1 carrot (use half)
- 80g mangetout (use half)
Nutritional Information
Calories: 715
Protein: 41g
Carbs: 69g
Fat: 33g
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 300ml 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 and simmer for 6-8 mins, until thickened. Add a splash of water if needed. Stir the mangetout into the pan half way through.
- Meanwhile, in a large bowl, mix together 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.
- Serve the rice and katsu sauce into bowls with the tuna on top. Sprinkle with the sesame seeds.
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