Tuna cashew pilau is easy to make and budget friendly too. It's made in well under an hour, all in one pot, meaning less dishes to do!
I can practically guarantee you folks that this tuna cashew pilau will completely satisfy those feelings of hunger.
Not only that because its so easy and quick to make you'll not be tempted to reach for quick fixes whilst it's cooking!
Also, unlike many traditional Indian dishes I'm using the very minimal of oil here too helping to keep this excellent dish low in calories and low in fat.
Those of us who are cost conscious can also heave a sign of relief as I'm using tinned tuna, frozen peas, a handful of nuts and basmati rice, which shouldn't break the bank at all!
There's a lot of my recipes recently that are falling into the same category of one pot or casserole related aren't there?
It's not just because it's winter that I'm all about those kinds of quick healthy meals.
No, it's more like I've got in a stride because I pretty much have just one hour to prepare something from scratch for our dinner before each of us tries to grab an hour to watch part of a box set together or I can do some blog work.
I'm not complaining, I'm sure you're just as busy as we are, and if you are I hope that you can make use of this tuna cashew pilau recipe to give you a great meal and some time back for relaxation too.
Memories of This Tuna Cashew Pilau Rice Recipe
Making this tuna cashew pilau rice recipe brought about fond memories for me! Let me explain.......
This was originally put together as a camping meal possibly one of the first one pot decent camping meals my friends and I had in our early teens as we rattled about Scotland in our beat up second hand cars sleeping in tents in temperatures and weather I wouldn't dream of doing so in now!
Before this nutritional excellence we had what we affectionately termed "orange" and "white". This was basically beans or something in tomato sauce, served with rice or pasta!
Our expectations and indeed our demanding of some decent camping food soon came after the tuna cashew pilau!
No longer were we prepared to accept tinned food as we began to taste some of the very best things that Scotland had to offer. Like in Skye where we had fresh salmon cooked in foil in a real fire with a slice a lemon and parsley. Oh so posh! (And amazing!)
So today enjoy this one pot delicious staple. It's not changed much over the years, it's just as delicious as I remember it!
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Other Popular Tuna Recipes For You To Try
- Tuna tomato pasta is a delicious healthy and easy recipe that only takes 20 minutes to make. With just a few basic ingredients it’s budget friendly too!
- Borlotti bean and tuna salad is made in just 15 minutes. It’s enough to feed a family of 4 and it’s packed with healthy goodness.
- Tuna macaroni bake. This is a simple, tasty and low cost family dish for four. A perfect weeknight quick healthy meal served with a simple side salad.
Tuna Cashew Pilau Recipe
This tuna cashew pilau recipe is a whole meal in a bowl so there's no need to add any accompaniments.
However if you would like to serve with some vegetables I suggest steamed broccoli.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Tuna Cashew Pilau Recipe
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- 125 g cashew nuts
- Low fat cooking oil spray
- 1 large onion sliced
- 1 tablespoon garlic paste
- 1 tablespoon and ½ medium curry powder
- 1 teaspoon ground turmeric
- 300 g basmati rice
- 850 ml vegetable stock
- 1 tablespoon Lemon juice
- 80 g frozen peas
- 2 x 160g cans of tuna spring water drained
- Freshly chopped coriander
- 20 halved cherry tomatoes optional
- Dry fry the cashew nuts in a large frying pan until golden and lay aside to cool
- Heat the spray oil in the frying pan until it begin to bubble, turn down the heat and sauté the onion for 3-4 minutes until soft.
- Stir in the garlic paste for about a minute then stir in the curry powder, turmeric and stir for a few more seconds.
- Stir in the rice then immediately add the stock, lemon juice and frozen peas. Allow the contents of the pan to come to the boil and then turn down to simmer for 10 to 15 minutes until the stock has been absorbed stirring occasionally to ensure the rice doesn't stick to the pan. Add more liquid if required.
- Once rice is cooked turn off the pan and stir in the tuna and cashew nuts.
- Season to taste and serve with the coriander scattered over topped with the halved cherry tomatoes.