Makis, tuna curry with spices: a culinary journey fished in a can… – Recipes

Easy recipe

Ingredients

For 4 people

tuna curry

– 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

Chutney

– 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

– Salt

– A little water

– 1 plain yogurt

Makis

– Soft bread

– Fresh coriander

– Sesame seeds

– 1 C. mayonnaise

Preparation

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.

2. Chutney

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.

3. Makis

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.