Curry with tuna belly

Margarita tells us that extreme sports are not her thing, but that she dares to take risks in the kitchen. And although they don’t always turn out well, some of those “risks” hit the target. Like this original and tasty snack. And like other delicious recipes you can find on her blog Acibechería.


  • White Tuna belly in olive oil – one tin (set aside the oil)
  • Shallot – 1
  • Green beans – 6, diced
  • Courgette – 1/2, diced
  • Madras curry – 1 tsp
  • Coconut milk – 6 tbsp
  • Butter – 1 tbsp
  • Macadamia nuts
  • Puff pastry – one sheet


  1. Prepare the puff pastry “biscuits”. To do so, cut circles with a cylindrical plating or cookie cutter; puncture the entire surface so that it doesn’t rise too much and deform in the oven; place them on an oven tray covered with oven paper, and bake them at 180º. When properly cooked, remove them and set them aside.
  2. Prepare the stir-fry with the “oils”, the shallot and the green beans. Add salt and pepper and leave to sauté slowly for a few minutes. Add the diced courgette.
  3. When everything is well sautéed, though not broken up, add the curry and the coconut milk, mix well and leave to cook a bit more until it reduces a bit.
  4. Add the White Tuna belly and very carefully mix it in taking care not to break it all up.
  5. On each puff pastry base, add a spoonful of the tuna belly curry, a couple of macadamia nuts, a thread of olive oil and… ready to be shared!


An original and delicious snack, thanks Margarita! 

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