Pepper Tuna with Tomatoes

Watching a travel program this evening motivated me to run into the kitchen and start doing *something*, not knowing exactly what I was going to end up with.

I started by cutting a few slices off a gourd and sauteing them in a little olive oil. Next came the tuna, which was steamed, shredded, seasoned with fresh ground black pepper, chopped jalapenos and salt, then mixed with a little really hot olive oil. What next… peeled, chopped and boiled potatoes in salted water – mashed ’em and seasoned that with salt, chilli powder, a little turmeric, a splash of milk and a dash of worcestershire. Retrieved the lightly slit tomatoes that were in a pot of boiling water, peeled and chopped them and then chopped an onion. Both went into a frying pan with some hot olive oil and sauteed. Added some garlic and then some stock. thicken a little and take off the heat.

Finally – layer the potatoes, tuna, gourd in any way you prefer and serve with the tomato-onion mixture. Perhaps some warm bread drizzled with a little olive oil and sprinkled with some parmesan and pepper?

Sid Khullar

Sid Khullar is the founder of Chef at Large, a blog that began in 2007. He enjoys cooking, writing, travelling and technology in addition to being a practising Freemason. Health and wellness is a particularly passionate focus. Sid prefers the company of food and animals to most humans, and can be reached at sid.khullar@chefatlarge.in.