Tuna with Chili Garlic Sauce

This dish actually came out pretty good. I used some chili garlic sauce from the store that I had lying around. Ingredients: 1 6-8 oz can of tuna 1 4 oz can black olives 2 Tbsp lime juice 1 1/2 Tbsp canola or peanut oil 4 1/2 Tbsp wine or garlic vinegar 1/2 onion or 1 1/2 tsp onion flakes 1 1/2 Tbsp chili garlic sauce 1/2 tsp minced garlic 1/4 tsp oregano 1/4 tsp cumin or coriander 1/4 tsp Thai seasoning 1 cup rice Empty the tuna into a bowl and flake with a fork. Pour the lime juice into it and stir well. Add the oil and heat. Add onion and chili garlic sauce and cook on medium for about five minutes until the onion is well cooked. Add the oregano, coriander and Thai seasoning. Now add the vinegar and bring to a boil. When it’s done, pour it over the tuna. You are supposed to let it sit in the fridge for a few hours to pickle, but I was impatient. Pour the mixture over rice and add the olives. I used rice but I think a salad with lettuce would have been better, but I was out of lettuce. It tasted pretty darn good!

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0 thoughts on “Tuna with Chili Garlic Sauce”

  1. i would try this with fresh fish fillets diced, don’t know what thai seasoning is, I shop the asian groceries but haven’t seen that here. I’d skip the olives and oregano, add soy sauce, also rehydrated dried black mushrooms.. minced. i’d sub scallions for the onion, and ad a little fresh ginger, chopped fine. This looks good.

  2. The chili garlic sauce is a condiment. I don’t cook with it. I usually have a dollop on the side to add heat. For cooking I use a can of coconut milk or plain yogurt to turn everything into a curry. You can bring the coconut milk to boil but not the the yogurt. Patak brand curry pastes in the jars are good, or for Thai curries you can use those little plastic tubs of red, green or yellow curry paste. These are salty and extra spicy so you may want to add some sugar to sweeten them. Mix the a teaspoon or two of the paste with the coconut milk or yogurt before you dump it into the pan with your pre-blanched or stir fried vegies, meats or fish. Fresh ginger and garlic are good for you so always go overboard on those ingredients. You can use a potato peeler to “grate” the ginger into wafer thin little slices. Same with the garlic, but be careful not to slice the tip of your finger off. I use Basmati rice because it’s got a nuttier flavor and cooks faster with less water. A rice cooker is essential if you want perfect rice every time.

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