Spicy Tuna Masala



Tuna Masala — In Loving Memory of My Uncle

This recipe holds a special place in my heart. It was introduced to me by my dear uncle Joy, who passed away two years ago. Recently, I reached out to my aunt to get the recipe, hoping to recreate those cherished flavors.

Every time I make this dish, I’m reminded of the warmth and love that filled our home when he cooked it. Though mine never quite matches his version, it still brings back the same comforting memories — a simple yet flavorful tuna masala made with pantry-friendly ingredients and Indian spices.

Perfect for a busy weekday meal, this dish pairs beautifully with chapati, bread, or even as a filling for wraps and sandwiches.

Ingredients

  • 1 tin tuna fish (drained)

  • 1 large onion, finely chopped

  • 1 tomato, finely chopped(optional)

  • 4–5 garlic cloves, minced

  • 2 green chillies, slit or chopped

  • 2 tbsp oil

  • 1-2 tsp red chilli powder (adjust to taste)

  • ½ tsp garam masala

  • Salt, to taste

  • Fresh coriander leaves, chopped (for garnish)

Instructions

  1. Heat oil in a pan over medium heat.

  2. Add the chopped onions, garlic, and green chillies. Sauté until the onions turn golden brown and aromatic.

  3. Stir in the chopped tomato and cook until it softens and becomes mushy.

  4. Add red chilli powder, garam masala, and salt. Sauté for another 1–2 minutes to bring out the flavors.

  5. Add the drained tuna and mix well. Cook for 5–7 minutes, breaking any large chunks and allowing the masala to coat the tuna evenly.

  6. Garnish with fresh coriander leaves.

  7. Serve hot with chapathi, or enjoy it as a side with rice or you can use it as filling for sandwich.



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