Ingredients:
4 cans tuna in water, drained
1 red bell pepper, sliced
1 green bell pepper, sliced
1 medium onion, sliced
3 cloves garlic, minced
1 inch fresh ginger, grated
1 jalapeno chilly, chopped
2 tbsp canola oil
1/4 tsp cumin seeds
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp chili powder
1/2 tsp garam masala
Salt to taste
2 tsp lemon juice
2 tbsp fresh cilantro, chopped
8 corn tortillas
For yogurt chutney,
2 cups plain yogurt
3 tbsp onion, finely chopped
1 tsp fresh ginger, finely grated
1 tsp garlic, finely minced
2 tbsp fresh mint leaves, finely chopped
2 tbsp fresh cilantro, finely chopped
A pinch of cayenne pepper
Freshly ground black pepper & salt to taste
Directions:
To make yogurt chutney, place yogurt in a bowl and whisk with a fork until smooth. Mix in all ingredients except cayenne pepper and combine well. Sprinkle cayenne pepper as garnish. Set aside until serving time.
Heat oil in a large pan over medium-high heat. Add the cumin seeds and saute until they splutter in less than a minute.
Saute the cumin powder, coriander powder, chili powder for a minute or two.
Mix in the sliced peppers, sliced onions and garlic. Cook until onions are browned in about 6-7 minutes.
Add in the drained tuna, chopped chili, ginger and salt to taste. Stir fry for about 7-8 minutes.
Sprinkle the garam masala, chopped cilantro and lemon juice and stir fry for about 4 minutes.
Remove from heat and spoon tuna on 4 warmed corn tortillas. Serve with yogurt chutney or any salsa of your choice. Serve 2 tacos per person.
