COOK the WORLD – Seychelles – Santini Poisson



2 Cans Tuna

1 Red Onion Diced

10 olives diced

1 1/2 tablespoons Turmeric

1 tablespoon chilli flakes

10 pickled onions diced

1 1/2 cups diced cilantro

2 tablespoons garlic

1 tablespoon ginger

15 capers

1 teaspoon lime juice

1/2 cup olive oil

1 teaspoon black pepper


So start off with dicing up your red onion pretty finely and sweating that out in olive oil with your garlic and ginger.

Then, add in the turmeric.

Mix this up and let it cook through. Make sure you don’t add to much oil – for this recipe we want to keep everything quite dry.

Next up, add in the tuna, making sure that you’ve drained all the liquid before you add it to the pan. Otherwise its just going to take a heap longer to evaporate the liquid off! Mix it round the pan, making sure you break it up as you go. This increases the volume to surface area ratio and makes it easier to dry. This part may take a little while depending on how much of the liquid you managed to get off your tuna… but keep at it!

Now, turn up the heat – you want it REALLY high. Very important – don’t stop stirring. Just don’t do it! Look for sticking at the bottom of the pan. Here, the fish browns up quickly and tends to stick a bit. Scrape it off and mix it in to get that awesome crunchy texture.

Add in the ghurkins, capers, pickled onions and chilli and let them cook through, adding a dash of olive oil to help their flavours infuse through. Salt and pepper are key here too! Season it well – making sure you get just the right amount by utilising that taste test

Add in your coriander and cook that through (save a small amount for garnish)

Serve as an entree or side dish. Or as a main. Or as a noodles topping. Or…well you get the point.


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