Tikka Massala with Wild Tuna
Prep: 10 minutes
Cook: 7 - 10 minutes
Makes: 4 servings
2 jars of Tonnino Light Tuna (380 g)
1 tablespoon of Ghee
1 clove of finely chopped garlc
1 tablespoon of Sriracha
1/2 teaspoon of cumin
1 teaspoon of paprika
Salt and ground black pepper to taste
200 g of tomato conserve
160 g of heavy cream
2 tablespoons of Cilantro
2 Cups of cooked Jasmine Rice
1 cup of natural, unsweetened yogurt
1 tablespoon of fresh lemon juice
1 teaspoon of chopped garlic
2 tablespoons of chopped fresh mint
Put the ghee in a hot large saucepan. Add garlic, Sriracha, cumin, paprika, salt and pepper, heat for 2 minutes. Then, add to the saucepan: tomatoes, heavy cream and let it cook in low for 7 to 10 minutes, until it gets smooth and thickened.
While the sauce simmers, blend the yogurt, lemon, garlic and mint and set aside.
Drain the tuna and gently fold into the sauce, then serve immediately onto rice. Garnish with cilantro and a dollop of the yogurt topping.