La Curiosa calls this one "An Indian in Galicia" — and that pretty much covers it. Yellowfin tuna belly, the richest cut of the fish, packed with coconut milk, onion, and curry. Two traditions that shouldn't work together, and somehow do.

This tin opens warm and fragrant. The curry isn't aggressive — it's the kind that lingers, layered with coconut and spice, cut by the clean fat of the ventresca. The fish holds its shape. The sauce earns its place.

Good over white rice straight from the tin, or stirred into a grain bowl with something bright and acidic on top. Works on a cracker if you're keeping it simple, but it wants a little more room than that.

Where Galicia meets the subcontinent, nobody complains.

Balance looks good on you. Here's the nutritional split. →
Per 1 serving / 85g (3 oz) drained
•  210 cal
•  16g fat (2g saturated)
•  15g protein
•  0g carbs, 0g sugar
•  270mg sodium