• 1 tsp. Mustard
  • 1 tsp. cumin
  • 1 fist of curry leaves **
  • 1 onion diced into small cubes
  • ½ tsp. crushed ginger
  • ½ tsp. crushed garlic
  • ½ tsp. turmeric
  • 1 tsp. bafat powder**
  • 1 tbsp. pre-cut slices of olives
  • 2 tins tuna (170 gm. each tin)
  • 1 fist of celery
  • 1 fist of sweet pepper **(I used yellow pepper)
  • 1 fist of freshly cut coriander leaves
  • 3 tbsp. grapeseeed or sunflowers oil**
  • Salt to taste

Direction to cook Tuna:

  1. Heat oil in a pan, add in turn mustard seed and when it has spluttered add cumin seed and curry leaves;
  2. Now add onions and cook till it softens a little **;
  3. Sauté ginger and garlic and then add tomatoes**;
  4. When the tomatoes has melted, add turmeric and bafat powder and mix all ingredients well;
  5. Add celery, then pepper and a little coriander stirring after each addition;
  6. Add tuna and sauté for 5-6 minutes;
  7. Now add olives for a minutes, stir all ingredients together and remove from the stove.

** Tips

  • Instead of bafat powder, you can use any chilly powder;
  • You can use any colour of sweet pepper, I used yellow sweet pepper
  • You can use any cooking oil;
  • Fresh curry leaves are best but if its not easily available then you can use dry curry leaves. I used dry curry leaves;
  • The onions should not be cooked too much but enough to be a little soft but still crunchy. If you like onions to be softer then cook till it is soft as per your requirements.
  • If you add a little salt to the tomatoes it will melt faster. Be careful not to add too much salt but just as per your taste.