Tuna in curry works — just add it at the end.

Yes, but with a big caveat: tuna cooks way faster than chicken.

If you’re using canned tuna, it’s already cooked. Stir it in during the last few minutes just to warm through. Any longer and you’ll get mushy, fishy flakes that fall apart. If you’re using raw tuna (like ahi), treat it like shrimp — two to three minutes of simmering is plenty. Overcooked tuna gets dry and mealy.

The flavor difference matters too. Tuna is more delicate and distinctly fishy. It works great in coconut-based curries or tomato-based stews with bold spices (think Thai or Goan), but might clash with mild creamy sauces where chicken would just be neutral.

Think of tuna as a last-minute protein, not a long-simmered one.