I’m not sure how other people will look at this dish but for me it’s something my mother used to make when we were kids. Loaded with chilies of course. She served it with rice and dhal for dinner and the leftovers were used in our sandwiches the following day for school. I actually got the idea for this recipe when I seen the baps for my husband and daughter’s lunch in the press was going to expire and I decided to use them for dinner instead.
This really is a quick and easy recipe, so much so that I was able to prepare the dinner before my 2 toddlers noticed I had left the living room.
I hope you try it, it’s vibrant and slightly spicy but balanced by the fresh taste of the tomatoes. A perfect combination to elevate any humble can of fish hiding away in your press.
Incidentally, the canned fish market in Ireland is worth €30 million per year, amazing. Apparently a lot of you are eating it fairly regularly.
John West Tuna is quite famous.
- 2 cans of Tuna in Brine (open and drained)
- 2 tbsp olive oil
- 1 onion chopped
- 5 tomatoes chopped
- 1 clove of garlic crushed
- 1 tbsp mild curry powder
- Spring onions
- Salt to taste
- Heat oil in a saucepan. Add chopped onion and garlic. Cook till onions are soft.
- Add tomatoes and season.
- Cook till tomatoes are well cooked and easily crushed using the back of a spoon.
- Add the curry powder. Cook for 2 minutes.
- Add the tuna and stir all together.
- Add the spring onions and thyme and cook for a further 5-7 minutes.
- Serve hot or cold.