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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
2 tablespoons vegetable oil |
1/2 onion, minced |
1/2 green bell pepper, minced |
2 garlic cloves, minced |
1 teaspoon minced gingerroot |
1/2 teaspoon hot madras curry powder |
3 (6-ounce) cans tuna packed in spring water, drained |
1 to 2 green serrano or jalapeno chilies, stemmed, seeded and minced, or to taste |
salt to taste |
1/2 lemon or lime, juiced |
1/3 to 1/2 cup chopped fresh cilantro, or to taste |
Directions:
1. In a skillet set over moderate heat, warm the oil until it is hot. Add the onion and pepper and cook, stirring, for 5 minutes, or until softened. Add the garlic, gingerroot and curry powder and cook, stirring, for 2 minutes. Add the tuna, chilies and salt and cook, stirring, until heated through. Season with lemon or lime juice and toss with cilantro. Serve with rice or as a filling for flour tortillas.
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