Given how often I end up sauteing garlic, onions, sundry spices and the contents of various tins in a frying pan, it's inexcusable this feature is so late in coming. At any rate, here's the first quick meal of 2012 - adjust the seasonings however you please (I may add some red pepper flakes next time), and make sure you brown the tuna to get maximum flavor.
- 1 T olive oil
- 1/4 c onion, minced
- 1 T garlic, minced
- 2-3 t curry powder, to taste
- 1 5-oz can chunk tuna, drained
- salt and pepper to taste
- parsley, chopped, for garnish
In a pan over medium-high heat, saute the onion till soft, about 3-5 minutes. Add the garlic and cook till fragrant, another minute or two more.
Add the curry powder and stir well. Add the tuna. Cook, stirring occasionally, till bits of the tuna begin to brown (2-4 minutes). Stir, then let sit till more bits get brown (another 2-4 minutes). Add salt and pepper to taste.
Taste and adjust seasoning if necessary. Garnish with parsley and serve over white rice.
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