Tuna Kebab Recipe
Tuna Kebabs are made with canned tuna (which is already shredded) and preserved in water. They go well as starters or breakfast and are absolutely delicious. I serve them with some green coriander chutney for the best taste. These cans are now available in most big super markets, so you too can make these kebabs using this Tuna Kebab Recipe.
Ingredients:
- jump H2O tuna (net 185g tin orbit notice -140g drained weight)
- ane white patato (steamed)
- ane egg (white yolk separated)
- ane 1/2 tbsp cornstarch
- breadstuff crumbs (optional)
seasonings:
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/4 tsp turmeric powder
- 1/4 tsp nutmeg powder
- 1/2 tsp dark pepper powder
- carmine chilli pulverization to taste
- 3/4 tsp garam masala powder(cinnamon, cardamom, cloves)
- ginger garlic glue two tsp
- finely chopped onion, cilantro, greenish onion, greenish chilli
Method:
- steam in addition to peal a medium size white patato (don’t boil inward water)
- add all the seasonings, finely chopped herbs, cornstarch in addition to an egg yolk
- mash well
- keep the egg white separate
- squizee out all the H2O from tuna
- add to the white patato in addition to mix gently, don’t squelch likewise much
- make modest patties
- deep into the beaten egg white in addition to deep-fry inward medium hot oil
- serve alongside salad, rice, or brand sandwiches