Tuna Pita Pockets With an Indian Twist !! |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I originally found this recipe in a Indian cookbook by Shehzad Hussain but this version has a few modifications to suit my family's tastes. It serves as a quick and light dinner/snack. For a truly Indian twist,you can substitute tzatziki sauce with freshly prepared Cucumber Raita. Ingredients:
1 medium yellow onion |
1 red pepper |
1/4 teaspoon cumin seed |
1/2 teaspoon ground cumin |
1/2 teaspoon ground coriander |
1/2 teaspoon chili powder |
1/4 teaspoon garam masala |
salt |
4 garlic cloves, finely chopped |
1 inch fresh ginger, finely chopped |
2 green chilies, finely chopped |
2 (6 1/2 ounce) cans tuna in water |
1/2 lemon, juice of |
3 tablespoons chopped fresh coriander |
pita bread, to serve |
tzatziki, sauce to serve |
Directions:
1. Heat oil in a deep pan and stir fry the cumin seeds on medium heat till they begin to splutter.
2. Add the ground corriander,cumin,and red chilli powders and salt.Continue to stir for 2-3 minutes.
3. Next,add the garlic,onions,and pepper.Fry,stirring occassionally until the onion has browned.
4. Add tuna, green chillies and ginger and cook for 5minutes.
5. Stir in the fresh corriander and add garam masala, lemon juice and cook 3-4 minutes till almost dry.
6. To serve,cut warmed pita bread into two, spread the tzatziki sauce evenly and stuff the pita pockets with the tuna filling.
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