Makis, tuna curry with spices: a culinary journey fished in a can… – Recipes
For 4 people
– 1 can of natural tuna (180 g)
– 1 small onion
– 1 clove of garlic
– 2 tbsp. tablespoons diced tomatoes
-100 g of tomato puree
– 2 tbsp. teaspoon chilli or green pepper
Spices: 1/2 tsp. c. turmeric, 1 tbsp. c. mustard seeds, 1/2 tsp. c. powdered coriander seeds, 1/2 tsp. c. cumin seeds, 1/2 tsp. c. paprika, 1/4 tsp. c. red pepper (optional), salt and pepper.
– A few peanuts (optional)
– Sunflower oil
– 1 handful of coriander leaves
– 15 mint leaves
– 1/4 of a small onion
– 1/2 tomato
– 1 green pepper
– Juice of half a lemon
– A little water
– 1 plain yogurt
– Soft bread
– Fresh coriander
– Sesame seeds
– 1 C. mayonnaise
1. Tuna curry
In a pan, put the cumin and mustard seeds in a little oil then brown the onion and garlic.
Add diced tomatoes and tomato purée. Cook 5 mins. Add green pepper and spices. Cook for one minute. Add the tuna, sauté for 5 minutes then leave to cool.
Put all the ingredients (except the yogurt) in a blender then mix until you obtain a very smooth sauce.
At the last moment, mix a little sauce with the yogurt.
Flatten a slice of bread with a rolling pin. Place the slice on cling film.
Put 2 to 3 tablespoons of tuna curry and a few peanuts, a few coriander leaves, roll into a sausage, put a little mayonnaise on the edge, close well and keep cool.
Cut sections of about 4 cm, sprinkle with sesame seeds, then serve with the chutney.