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Vintage-style platter of curried rice with tuna, green peas, egg pieces, parsley, and lemon wedges on a patterned table.

Curried Rice and Tuna (Kedgeree)

Mild curry warms a creamy tuna sauce that settles into fluffy rice. This pantry-minded kedgeree is comforting from the first steaming spoonful.

By Betty Lou Gardner45 minUpdated 2026-08-25

This dish is warm, comforting, and full of gentle curry flavor, with fluffy rice and a creamy tuna sauce brought together with butter, onion, and green pepper. Inspired by Anglo-Indian kedgeree but adapted for a pantry cupboard, it works equally well for supper or a hearty weekend lunch.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I put the curry powder into the butter before anything else. I use tuna most of the time because it is already in the cupboard. I put lemon on the table. I think the second helping tastes better than the first.

How to Make Curried Rice and Tuna

◆
Cooked long-grain white rice resting in a saucepan with a wooden spoon, with uncooked rice, water, and salt nearby.
01

Cook the Rice

Simmer the rice until tender, let it rest covered, and fluff it before preparing the curry mixture.

Diced yellow onion and green bell pepper sautéing in butter in a skillet as curry powder is added.
02

Build the Curry Base

Bloom the curry powder in butter, then sauté the onion and green pepper until tender.

Creamy curried tuna, diced onion, and green bell pepper heating gently in a skillet beside evaporated milk and an opened can of tuna.
03

Add the Tuna and Milk

Stir in evaporated milk and tuna, then heat gently until creamy and steaming.

04

Serve Over Rice

Spoon the creamy curried tuna mixture over warm rice and garnish as desired.

Vintage-style platter of curried rice with tuna, green peas, egg pieces, parsley, and lemon wedges on a patterned table.

Curried Rice and Tuna (Kedgeree)

Mild curry warms a creamy tuna sauce that settles into fluffy rice. This pantry-minded kedgeree is comforting from the first steaming spoonful.

By Betty Lou Gardner

Prep5 minCook30 minTotal45 minDifficultyEasy
PrintReview

Ingredients

Scale

Scaling note: Ingredient quantities scale in this recipe. Review equipment capacity, batch arrangement, and cooking time when changing the yield.

Curried Rice Base

Curry Mixture

Protein Options

Garnishes

Instructions

  1. 2 cups water, 1 cup long-grain white rice, ½ tsp salt
  2. ¼ cup butter, 1 tbsp mild curry powder, 1 medium yellow onion, ½ cup green bell pepper
  3. ⅔ cup evaporated milk, 2 cans tuna
  4. 2 tbsp parsley, 1 lemon, 2 eggs

Nutrition (Approximate Per Serving)

Yield

4 servings — Serving size: About 1½ cups

Some ingredients could not be modeled and may meaningfully change the totals. Treat these values as a rough estimate.

Calories
390
Carbohydrates
48 g
Protein
19.5 g
Fat
13.5 g
Saturated Fat
8 g
Cholesterol
50 mg
Sodium
500 mg
Fiber
1.5 g
Total Sugars
5 g

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Betty Lou Gardner

Betty Lou Gardner

Betty Lou Gardner’s family recipes are preserved in Granny’s Recipe Box.

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