"This is a journey of my life since I was all of 12 yrs when I started my hand in cooking to now with displays of my learning and creations of recipes from around the world. My inspiration and role model has always been my Mum who has always created dishes from around the world and excellently well. I do not believe I would ever match to her culinary skills. I remember the times she could cook and bake almost 4-5 dishes in one go without ever letting one go under cooked or burnt! I was born and raised in Dubai, UAE and recently moved to India for family reasons. Kitchenette just means that over the decades, my kitchen has changed from that of my mum's to my uncle and aunt's, to my home in UAE and now in India. Pala't'te, describes both global cuisines ('Palatte'-diverse flavours) and pleasing diverse 'Palates'."

Wednesday, 24 July 2013

Tuna in Spiced Tomato gravy

Ok no excuses this time! It has been almost a month since my last post. I have been whipping up several exotic creations, some failed and crashed. Although I had mentioned in my last post on G'Gina's Kitchenette's Facebook page of a sweet surprise, that did not happen as it was one of the ones that crashed and burned. The specialist who was to fix my grill and oven has been avoiding the visit due to heavy rains we have been experiencing here. I promise to come back to the sweet delights soon enough!

This one is a Spanish inspiration. With the monsoons coming in, one of my dear readers had suggested some wholesome warm recipe creations. If you love fish, this would definitely be up your alley. If not you can substitute with chicken or eggplant or even whole boiled eggs. Of course the cooking time would be reduced accordingly.






You need:


  • 1 kg tuna, preferably skinned, filleted and cut into medium size pieces
  • 4-5 medium sized tomatoes,skinned and de-seeded
  • 1 large red onion, cut into 4 quarters
  • 4-6 cloves of garlic, skinned and crushed
  • 2 tbsp red paprika powder
  • 1/4 cup white wine vinegar
  • 1 tbsp honey (optional)
  • 1 red capsicum (habanero ), deseeded and diced
  • 2 tbsp fresh coriander (Cilantro) leaves, chopped
  • 2 tbsp fresh mint leaves, picked and chopped
  • 4 tbsp of olive oil
  • Salt and Pepper to taste
  • 1 cup drinking water



The Make:

Cooking Time: 40 minutes | Preparation Time : 10 minutes | Serves 6-7

1. Preheat the oven to 180°C. Place the tomatoes, onion, and garlic on a baking sheet/foil and toss with 2 tbsp of olive oil. Season with salt and pepper. Transfer baking sheet to the oven. Cook until the tomatoes are slightly charred, turning occasionally in 20 minutes.

2. Bring it to room temperature and then transfer all the ingredients from the baking sheet/foil to a blender along with the paprika powder, habanero, cilantro, white wine vinegar, honey (optional) and mint. Blend until smooth. Season with salt taking care not to add too much as the tomatoes have already has been seasoned.

3. Next drizzle some of the remaining oil in a claypot or non-stick deep bottomed pot. Rub some salt and pepper on the tuna pieces and lightly saute giving 2 minutes on each side adding the remaining oil as required. Pour in the blended mix to the tuna pieces and cook for no more than 15-20 minutes. Add water as required and bring to boil.


Serve hot with Spanish rice or any other rice of your choice, pasta or flatbread of your choice.



2 comments:

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