Simple Tuna Stir Fry

I have yet not recovered from the overdose of cheesecakes of the Blogging Marathon. 😉 At times, too much sweet can also cause you lethargy and laziness. Even though I am still the “BST”, I am trying to reduce my sugar intake gradually, taking into account my constant weight gain over the past few years. I don’t know if I need to “thank” blogging for that, but to an extend, I must say “yes”. Even though I make very small quantities of dessert, it somehow ends up majorly into my system and considering that I have a super cooperative metabolism system helps in adding up the flab all over. You will still keep seeing a lot of posts, since they are all from my drafts. I am on a mission to go on slow as far as my cooking escapades are concerned till I shed off a little extra of what I am owning right now. Wish me luck… 🙂

Meanwhile, leaving you with this super simple tuna stir fry which becomes my meal on lazy days. The kids are not fond of tuna cans but HD likes them, so I made them at least once a month when I feel awfully lazy, and also when B is not around to have dinner, since he wouldn’t eat this at all. It gets ready in no time and goes equally well with chapathis, pita or bread, the last two options making it even more lazier! 😉 Off to this simple recipe, the way I make it…

Simple Tuna Stir Fry

Course Fish

Cuisine Kerala

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 3 -4

Author Rafeeda

Ingredients

• 2 tins of canned tuna 170 gm each, drained
• 1 tsp oil
• 1/2 tsp cumin
• 1 sprig curry leaves.
• 2 onion minced
• 3 green chillies minced
• 1 tsp ginger garlic paste
• 1 large tomato chopped
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1/4 tsp garam masala powder
• Salt to taste

Instructions

• Heat oil in a saucepan. Briefly fry the cumin and curry leaves.
• Add in the onion and green chillies and saute till onion is wilted.
• Add the ginger garlic paste and saute for a minute or till raw smell is gone.
• Then add in the tomato along with the powders and cook on closed lid on low flame, till the tomatoes are cooked and the masala looks all smashed up.
• Add the drained tuna and cook on high flame stirring constantly till the mixture is wet and the masala coats the fish.
• Switch off and serve hot with chapathis or rice.