Tuna with Pickling Spices –Our hot lunch recipe wagon presents a hot lunch you can take to work or school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Tuna with Pickling Spices – Maacher Jhol
HOT LUNCH RECIPE WAGON: Tuna with Pickling Spices
The aromatic spice blend panch phoron features many of the spices used to make Indian pickles. Here, it lends a distinct pungent flavor to seared tuna steaks.
1 teaspoon salt
4 tuna steaks
1 teaspoon turmeric
3 tablespoons peanut oil
1 teaspoon panch phoron
2 potatoes , peeled and quartered
6 garlic cloves
2 inch piece gingerroot, peeled
4 green chilies
A pinch chili powder
A few cilantro leaves
The salt and turmeric over the tuna. Heat 4 tablespoons of the oil in a large skillet over medium heat, then add the tuna steaks and lightly fry on each side 3 minutes or until they are seared. Remove them from the pan and set aside
The remaining 1 tablespoon oil to the pan. Tip in the panch phoron and fry about 30 seconds, stirring constantly, or until you can smell the aroma. Watch carefully so the mixture does not burn
The potatoes and fry about 5 minutes, stirring occasionally. Bring 2cups water to a boil
The ginger, garlic, chilies, and chili powder in a blender and blend until a stiff paste forms. Tip the paste into the pan and continue frying 2 minutes longer
In the boiling water and return to boil. Reduce the heat and simmer 6 to 7 minutes longer until the potatoes are tender.
The tuna to the pan and simmer 4 minutes longer, or until the fish is cooked to your liking. Serve hot sprinkled with cilantro leaves. Pack warm in a heated lunch tote for lunch on the go.
You can carry your hot lunch in a heated lunch tote.
HOT LUNCH CHEF