Spiced Tuna Salad Bowl with South Indian Flair

• Basmati rice

  cooked

  200 g

• Canned tuna in water

  drained

  200 g

• Coriander leaves

  finely chopped

  240 ml

• Cucumber

  finely diced

  1 pc

• Cumin seeds

  5 ml

• Green chilli

  finely chopped

  1 pc

• Ground cumin

  5 ml

• Lemon juice

  30 ml

• Mustard oil

  5 ml

• Oil

  15 ml

• Onion

  finely sliced

  1 pc

• Red chili powder

  5 ml

• Salt

  to taste

• Tomato

  finely chopped

  1 pc

• Turmeric powder

  5 ml

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Method

1. 1Heat 15 ml oil in a non-stick pan over medium heat. Add 1 finely chopped green chilli and 1 tsp cumin seeds; sauté until fragrant.
2. 2Add 1 finely sliced red onion and 1 finely chopped tomato; cook for 3 minutes until soft.
3. 3Stir in 1 tsp lemon juice, 1/2 tsp turmeric, 1/2 tsp red chilli powder, and 1/2 tsp salt; cook for 1 minute.
4. 4Add 200 g canned tuna (drained), break into chunks, and mix well. Cook for 2 minutes to heat through.
5. 5Remove from heat. Stir in 1/4 cup finely chopped fresh coriander and 1/4 cup finely diced cucumber.
6. 6In a separate bowl, prepare the dressing: mix 2 tbsp lemon juice, 1 tsp mustard oil, 1/2 tsp cumin powder, and 1/2 tsp salt.
7. 7Divide 200 g cooked basmati rice between two bowls.
8. 8Top each bowl with the tuna salad, drizzle with dressing, and garnish with extra coriander and lemon wedges.
9. 9Serve immediately while warm, with a side of sliced lemon.