Persian-Style Sautéed Tuna by Marco Kopol

Ingredients

• 3 cans (180g each) canned tuna in oil, drained
• 2 medium yellow onions, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1/2 tsp turmeric powder
• 1/2 tsp red chili flakes
• 1/4 cup water
• 2 tbsp vegetable oil
• 1/2 tsp salt (adjust to taste)

Instructions

1. Heat vegetable oil in a large skillet over medium heat and add the sliced onions, cooking for 8-10 minutes until soft and golden brown.
2. Stir in the minced garlic, turmeric, and chili flakes, sautéing for 1 minute until fragrant.
3. Add the tomato paste to the skillet and cook for 2 minutes, stirring constantly to remove the raw taste.
4. Pour in the 1/4 cup of water to create a loose sauce, then add the drained tuna until ready to serve.
5. Gently fold the tuna into the sauce to combine without breaking up the chunks too much, cooking for 3-4 minutes until heated through.
6. Season with salt to taste and serve immediately over steamed rice or with fresh bread until ready to serve.