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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