Spicy Tuna 'Sabzi'

Spicy Tuna 'Sabzi'

this is a very easy recipe that you can throw together when you are short on time or groceries. it uses canned tuna; now i know most people have an aversion to canned food, and rightfully so... but canned tuna is not like the rest of them. its actually really good! goes well with rotis, paranthas or even bread. leftovers are good for stuffing toasted sandwiches for breakfast the next day.

Nirmala Prem


  1. 2 canned white meat tune (in sunflower oil)
  2. 2 Tablespoons oil
  3. 2 Teaspoons garlic , chopped
  4. 1 Teaspoon ginger , chopped
  5. 1/4 Teaspoon mustard seeds
  6. 1/8 Teaspoon fenugreek seeds , roasted and ground
  7. 1 red onion (large)
  8. 2 tomatoes
  9. 1/8 Teaspoon turmeric
  10. 1 1/2 Teaspoons red chilli powder
  11. 1/4 Teaspoon coriander powder
  12. 4 curry leaves
  13. 3 green chilli , slit
  14. to taste salt ,


20 mins
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    Drain the canned tuna of the sunflower oil. set aside.

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    In a kadhai, heat the oil.

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    Add the mustard seeds and curry leaves and stir them around till the seeds splutter.

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    Add the garlic, ginger and slit green chillies. reduce the heat to prevent them from burning, and cook for about 15 seconds.

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    Add the chopped red onion, increase the heat to high and cook for about one minute.

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    Add the turmeric, and stir.

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    Add the chopped tomatoes and a little salt to make it cook faster. cover and reduce the heat.

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    When the tomatoes are cooked and release their juices, add the red chilli powder and coriander powder. stir well and cook the spices through, about a minute.

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    Add the tuna, and mix well to break up the meat. add the fenugreek powder. cover and cook on low heat for 5 minutes.

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    Add salt, mix well. check for seasoning. cook for a further one minute.

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    Remove from heat and transfer to a serving dish. serve hot with roti or pav.

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