Creamy Tuna with Tomato

Ingredients

• Vegetable oil 1
• Onion, finely chopped 1
• Garlic cloves, minced 2
• Fresh ginger, grated 1 tbsp
• Green chilli, finely chopped (optional, to taste) 1
• Ground turmeric 1 tsp
• Ground cumin 1 tsp
• Ground coriander 1 tsp
• Garam masala 0.5 tsp
• x 400g can chopped tomatoes 1
• Full-fat coconut milk 200 ml
• x 150g can tuna in brine or oil, drained and flaked 1
• Salt to taste
• Fresh coriander, chopped (for garnish) small bunch

Method

1. Heat the vegetable oil in a large frying pan or saucepan over a medium heat.
2. Add the chopped onion and cook for 5-7 minutes until softened and translucent.
3. Stir in the minced garlic, grated ginger, and chopped green chilli (if using), and cook for another minute until fragrant.
4. Add the ground turmeric, cumin, coriander, and garam masala. Stir well and cook for 30 seconds, until the spices are aromatic.
5. Pour in the chopped tomatoes and cook for 5 minutes, stirring occasionally, allowing the sauce to thicken slightly.
6. Add the coconut milk and bring to a gentle simmer. Cook for 5-7 minutes, stirring, until the sauce has reduced and is creamy.
7. Gently stir in the flaked tuna. Heat through for 2-3 minutes, being careful not to overcook or break up the tuna too much.
8. Season with salt to taste. Serve hot, garnished with fresh chopped coriander. This dish is excellent served with rice or naan bread.