Spicy Tuna Salad

There’s this very cliched and common blend of spices that results in a fairly typical south Indian flavour profile, and it’s one I particularly enjoy. Last night whilst putting together a salad, I used this to top the lot and it tasted wonderful. If you’re using tuna, as I did, you might find it somewhat dry. If so, a dab of mayonnaise (the white gloop, not the real stuff) alleviates the dryness and even adds to the overall experience.


  • 500 gm Tuna fillet, diced, washed and drained
  • 1 tbsp Yellow mustard seeds
  • 1 handful Kadi patta / curry leaves
  • 2 tsp Chana dal / split and polished baby chickpeas
  • 1 tbsp Ginger, fresh, finely chopped
  • 1 tbsp Garlic, fresh, finely chopped
  • 1 large Onion, coarsely sliced
  • 1 tsp Chili flakes
  • 3 – 4 Red chilies, dried
  • Salt to taste
  • Oil as required


  1. Heat the oil
  2. Splutter the mustard seeds
  3. Add the red chilies, chili flakes, onions, garlic, ginger, kadi patta and chana dal
  4. Saute till the dal is well fried. The onions should be browning around the edges by now.
  5. Add the tuna.
  6. Cook and toss repeatedly for about 5 – 7 minutes.
  7. Serve hot.


  • Please use black mustard if you prefer and reduce the quantity if you wish. I like my mustard.
  • Sometimes, tuna fillets have quite a large bit of dark meat, which I don’t particularly like the taste of. I repeatedly soaked and drained the diced tuna until the colour was lighter and then drained it one final time for cooking.
  • This dish
    • can be eaten as a salad
    • will go well with boiled potatoes
    • works nicely in a sandwich or a wrap.
    • makes a nice filling for a pie, with potatoes
    • tastes good stuffed into a paratha, mashed with some potatoes and seasoning
    • can be bulked up by tossing with some cooked pasta

Egg Salad – Take 2

Who says egg salads have to be a mess of chopped boiled eggs in a sloppy dressing? Sure, it’s a comforting combination, but you can do better.

This egg salad is a delightful mixture of eggs, fruits, vegetables, nuts, cheese and flavoured oils that you’ll absolutely love making and feeding to your friends, family and children.

When you eat this salad, there’ll be a surprise in every bite – the crunch of nuts, a burst of moist sweetness from the grapes, the satisfying smoothness of cheese, crisp onions, juicy bell peppers and more.

Nutritionally, this egg salad has very low carb content, some fat and plenty of different nutrients. It’s great as a quick, light breakfast or a snack that’ll satisfy without slowing you down.


  • 4 Eggs, medium size, beaten, scrambled
  • 1 Bell pepper, red or yellow, chopped
  • 5 cloves Garlic, toasted
  • 1/2 Onion, medium size, chopped
  • 1 tablespoon Olives, sliced
  • 10 – 15 Mint leaves, torn
  • Handful Coriander, with stems and roots, chopped
  • 1 tablespoon Cheese of your choice
  • 1 tablespoon Peanuts, salted and roasted without oil
  • 2 Strawberries, medium size, sliced
  • Handful Grapes, sweet, sliced
  • 1 tablespoon Olive oil, extra virgin
  • 1 tablespoon Sesame oil, Chinese
  • Half a lemon, juice of
  • Salt and pepper as per taste


  • Mix all ingredients and serve

Serves 2

When you cook and eat this salad, I want to know how it worked for you, the changes you made, why you made them and what your version tasted like. So, do leave a comment, okay? :)


Spiced Ham with Mixed Beans

Each day, it becomes an effort to find ways and things to cook, such that we don’t overdo our macro nutrients. My other challenge is to keep sugar low in addition to regularly breaking traditional culinary norms, so Cherie doesn’t end up with the same culinary compulsions we have, such as our fixation with rice or rotis with every meal.

This is an interactive meal, with three components – the beans, the spiced ham and the salad, each with their own textures and flavours.


  • for the Spiced Ham
  • for the Mixed Beans
    • Black eyed peas, 1 cup, boiled and drained
    • Chickpeas, half a cup, boiled and drained
    • Sesame oil
    • Salt
  • for the Salad
    • Cucumber, sliced
    • Tomato, diced
    • Carrots, strings, trimmed at one end, stored in ice water until use


  1. In a little oil, fry the garlic, the the onions, then the sauce (per taste), the ham and finally the carrots, until they’re cooked or you’re happy with the result. Since none of the ingredients¬†need cooking per se, you can stop the cooking anytime you want, for instance, if you wanted the carrots crunchy.
  2. Toss the beans with sesame oil and salt and mix well.
  3. Sprinkle a bit of lemon juice on to the salad and mix well.


  1. If you cut the carrots into strings, lay them out first.
  2. Overlap the bottom of the carrots, which are bound to be unruly, with the beans.
  3. Place the salad on one side of the carrots, along with a wedge of lime.
  4. Place the spiced ham on the other side of the carrots.