I had never been a fan of anything remotely related to Tuna, but it all changed with last trip to Kerala. My MIL made this simple but lip-smacking dish with a can of Tuna.
Add some finely chopped chilies if you want that extra kick. Makes a great side dish with your dal and rice or just use as a filling for your sandwich.
You need –
- Canned tuna flakes (in water) – 150 grams, drain the water out completely
- Eggs – 4 nos
- Milk – 1 tablespoon
- Shallots –finally chopped, about ½ cup
- Fresh chili – 2 or per taste
- Garlic – 3-4 pods, minced
- Ginger – ½ inch piece, minced
- Coriander powder- 1 teaspoon
- Turmeric powder – ½ teaspoon
- Garam masala – ½ teaspoon
- Freshly ground pepper – ½ teaspoon
- Curry leaves
- Juice of ½ lemon
- Salt to taste
- Oil as required (I used coconut oil)
How to –
In a bowl whisk the eggs, milk and little salt till well combined. Heat a pan with about a teaspoon of oil. Add in the beaten eggs and with a wooden spoon continuously stir till the eggs have scrambled. Remove onto a plate.
In the same pan add about 2-3 teaspoons oil. Once the oil has heated through add the fennel seeds and allow to crackle. Add the minced ginger, garlic, chilies and curry leaves. Saute for a few seconds.
Add the shallots and cook till they are translucent. Now add the coriander and turmeric powders and sauté till the oil starts to separate. Sprinkle some water if the mixture gets too dry.
Now add the tuna flakes, eggs, salt to taste (You have already added a little salt to the eggs. So add accordingly) and mix well.
Sprinkle the garam masala and ground pepper and stir-fry for about 4-5 minutes. Turn the heat off. You may garnish with some coriander leaves and serve with some rice or use as filling for your sandwich or rolls.