Google+ Spices in the Cookie Jar: Chilly Tuna & Crab Lettuce cups


Saturday, March 2, 2013

Chilly Tuna & Crab Lettuce cups

I love fish but not so much when it comes out of a can, I cannot stand the fishy after-taste. However, I do love to cook with canned fish as it's hassle free and helps me whip up a light lunch/dinner in no time. No cutting, no cleaning, no de-boning, no foul smell, just open, drain, enjoy! So, due to this very reason of convenience and me being my lazy self :D, I always end up with a few cans of tin fish in the pantry in spite of my dislike for the after-taste. And with time I have found ways to disguise that taste by buying flavoured tin fish and incorporating other ingredients. This recipe takes less than 30 mins to put together and tastes amazing. Do give it a try.... :)

Out of a can:
  • Canned tuna - 300 g (chilly, lime & ginger oil flavour)
  • Canned crab meat - 170 g
To chop:
  • Red onion - 1 medium chopped fine
  • Red chilly - 1 chopped (deseed if you like it less spicy)
  • Ginger garlic paste - 1 tsp each
  • Lemongrass paste - 1 tsp
  • Fresh coriander leaves - 2 tbsp chopped
  • Tomato (roma) - 2 or 3 chopped (seeds removed)
  • Spring onion - 1 stalk chopped roughly (use more if you like)
  • Red capsicum - 1 tbsp chopped
  • Celery - 1 stalk chopped (optional)
  • Bean sprouts - handful (optional)
  • Iceberg lettuce - 3 or 4 trimmed.
  • Cinnamon pdr - 1/4 tsp
  • Cardamom pdr - 1/4 tsp
  • Chinese 5 spice pdr - 1/4 tsp
  • Garam masala - 1/2 tsp
  • Vinegar/lemon juice - 2 tsp
  • Soy sauce - 1 tsp
  • Orange segments - 1/2 orange (optional)
  • Fried shallots - 2 tbsp
  • Oil - 1 tbsp(use more if required)
  • Salt to taste

Heat oil in a wok and fry the onion and chilly till transparent.
Add ginger, garlic and lemongrass, sauté till the raw smell disappears.
Mix the spice powders in and combine well for a minute.
Place the tuna & crab meat in the wok, break the tuna into smaller chunks and toss till the whole mixture comes together.
Pour the soy sauce and vinegar or lemon juice and stir it in.
Turn the heat to high and add all the ingredients from fresh coriander leaves to bean sprouts.
Toss for a minute till well incorporated, take of heat.
Garnish with orange segments and fried shallots.
Check for salt, add more if needed.
Serve the tune in the lettuce cups.

Another alternative is to mix all the ingredients and serve without cooking, as the main ingredients - tuna and crab are pre-cooked.

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