Fish sambal is a dry‑style Sri Lankan‑inspired dish made with canned tuna, onions, chili flakes, and aromatic spices. It’s spicy, savoury, slightly smoky, and incredibly versatile.
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Some recipes stay in your back pocket because they work with almost anything — and this spicy tuna sambal is one of my secret weapons. I don’t just make it as a stand‑alone sambal; I use it everywhere. It’s the filling inside buns, rolls, roti, and pastries. It’s the spicy kick I pair with coconut roti, chapati, or any flatbread I have on hand. It even turns a simple ghee rice meal into something bold and satisfying.
And on days when I’m craving something to eat and quick, I’ll tuck it into a club sandwich, melt it into a grilled cheese, or spread it inside a toasted bagel. The possibilities are endless — which is exactly why I rely on it so often.
When I’m planning meals for the week and run out of ideas, this sambal always saves me. I make a batch ahead of time, portion it, seal it, and keep it in the fridge. It stays ready for quick lunches, last‑minute dinners, or those moments when I just need something flavourful fast.
Why You’ll Love This Spicy Tuna Sambal
- Ready in under 20 minutes
- Uses simple pantry ingredients
- Perfect as a side dish or filling
- Works for breakfast, lunch, dinner, or snacking
- Packed with bold Sri Lankan flavours
- High‑protein, low‑fat, omega‑3‑rich tuna
- Easy to make it vegan-friendly or gluten‑free
- Pairs perfectly with rice, bread, pastries, or roti
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Tuna Fish Sambal Recipe
Ingredients
Method
- Heat oil in a non‑stick pan. Add mustard seeds to sizzle.
- Toss in curry leaves, ginger & garlic, onions, and tomatoes. Sauté for 5-7 minutes until fragrant.
- When the onions become softer, combine the green leeks, green chili, salt & pepper, turmeric powder, chili powder, and chili flakes. Mix everything together and continue cooking for 5 minutes.
- Add the tuna fish. Mix gently if you prefer some fish pieces intact. I like it mixed well even if the fish becomes flaky.
- Continue cooking for 8-10 minutes. Remove from stove and pair with your meals.
🍽️ Craving more? From vegan‑friendly dishes, meat‑lovers favorites, to soul-food from the island, there’s a burst of flavor waiting in every recipe. Cook to satisfy your cravings — one delicious bite at a time.
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This sambal is ridiculously versatile. Try it with:
- Stuffed in Sri Lankan snacks: rolls, patties, and pastries
- Stuffed roti, bread, or malu banis
- Ghee rice meal
- Toast, coconut roti, or chapati
Got Leftovers?
- Refrigerate: Store in an airtight container for 3–4 days
- Freeze: Freeze up to 1 month. Thaw overnight in the fridge
- Reheat with Stovetop: warm on low with a splash of oil
- Reheat in Microwave: 20–30 seconds
FAQ – Tuna Fish Sambal Recipe
Can I use fresh fish instead of canned tuna?
Yes — cook and flake it before adding, and continue the recipe as is.
Is this sambal very spicy?
It is Sri Lankan spicy. To lower the heat-level, reduce or completely remove the chili powder and chili flakes to make it milder.
Can I meal prep this?
Absolutely — it stores and reheats beautifully. Freeze or refridgerate for later use.
More Recipes…
- Spicy Tuna Fish Sambal Recipe – Sri Lankan‑Inspired Flavours in 30 Minutes
- Sri Lankan Fish Pastry Recipe | Flaky, Savory Short‑Eats for Every Occasion
- Sri Lankan Fish Roti (Crispy Flatbread Stuffed with Spicy Tuna Sambal)
- Sri Lankan Cucumber Sambal | 5 Minutes, 6 Ingredients, Vegan & Gluten‑Free
- Sri Lankan Chocolate Biscuit Pudding Recipe (Eggless, No‑Bake & Melt‑in‑Your‑Mouth Dessert)
