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