Ingredients
Method
Chop shallots, tomatoes, chili into small pieces and keep them aside. Sieve the tuna to remove the water / oil in the can.
Heat little oil in a pan in slow flame. All the chopped shallots and heat for 5 minutes. When the shallot turn slightly transparent, add the tomatoes and chili into the pan and cook for another 5 minutes.
Now add chili sauce, Worcestershire sauce, coriander powder and turmeric powder. When all the water in the pan evaporates, add the tuna into the pan. Mix well and keep the pan closed for 5 minutes for the tuna to absorb the flavor.
Garnish with coriander leaves and serve hot.
- Canned Tuna : 1 6 ounce can
- Shallot : 10 nos
- Green Chili : 3 nos (as per spice level)
- Tomatoes : 2 ripe ones.
- Chili sauce : 1 tbsp
- Worcestershire sauce : 1 tbsp
- Coriander powder : 1/2 tsp
- Turmeric powder : 1/4 tsp
- Oil
- Coriander leaves : 1 twig
Method
Chop shallots, tomatoes, chili into small pieces and keep them aside. Sieve the tuna to remove the water / oil in the can.
Heat little oil in a pan in slow flame. All the chopped shallots and heat for 5 minutes. When the shallot turn slightly transparent, add the tomatoes and chili into the pan and cook for another 5 minutes.
Now add chili sauce, Worcestershire sauce, coriander powder and turmeric powder. When all the water in the pan evaporates, add the tuna into the pan. Mix well and keep the pan closed for 5 minutes for the tuna to absorb the flavor.
Garnish with coriander leaves and serve hot.
Comments
Post a Comment