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  • For the tuna masala

  • 2 tbsp vegetable or olive oil

  • A pinch of mustard seeds (optional)

  • 1 onion, peeled and finely chopped

  • 2 cloves garlic, peeled and finely chopped

  • ¼ tsp turmeric

  • 1 green chilli, chopped

  • ½ tsp ground coriander

  • ½ tsp ground cumin

  • 1 tbsp tomato puree

  • 1 red tomato, chopped (optional)

  • 200g/7oz can tuna in oil, drained

  • a pinch of garam masala

  • For the spiced rice

  • 200g basmati rice

  • 1 onion, sliced

  • 1 tsp cumin seeds

  • 2 green chillies, finely chopped

  • ½ tsp turmeric powder

  • 1 tsp salt

  • 2 tbsp olive or vegetable oil


  • 1.

    Heat the oil in a frying pan, tip in the mustard seeds and when they begin to pop, put in the onion, garlic and chilli and fry for 5 minutes. Add the turmeric, ground coriander and cumin and stir well. Tip in the tomato puree and the fresh tomato and mix thoroughly. Then add the tuna and cook for 2 minutes. Sprinkle over the garam masala and serve with the spiced rice.

  • 2.

    For the spiced rice, heat the oil in a saucepan or wok, then add the cumin and mustard seeds. When they pop and sizzle tip in the onions and fry for 4 minutes.

  • 3.

    Add the chillies and stir for a minute followed by the turmeric powder and salt.

  • 4.

    Add the rice and mix thoroughly. Serve with tomato chutney.

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