This is a recipe I made up a while ago when my hubby would entertain his Asian brothers that loved their chilli ;)
Having said that though, this recipe works just as well without the chilli too. It's colourful and attractive so looks really fancy when used in entertaining savories like this one, in addition to your everyday baguette or sandwich. I have even used it as a jacket potato filling.
Either way it's definitely something different and tasty to put in your hubby's lunch box ;)
please do let us know how you get on and what you think!
- 1 tin of good quality Tuna Chunks - (I usually prefer the one in olive oil)
- 1/2 sweet red bell pepper - washed and diced small
- 1/2 small red or white onion - washed and chopped very finely.
- 3-4 tblsp of boiled sweetcorn - (don't use the tinned, buy fresh or frozen and boil in salt water)
- 3 -4 pickled gerkins - chopped small
- A hand full of pitted black olives - chopped small (optional)
- Salt to taste -
- 1/2 fresh lemon (to juice) -
- 2-3 tblsp Mayonaise -
- 2-3 tsp Tandoori Masala powder - (to taste)
- 1 tsp crushed red chilli - (also to taste, optional)
- Mustard seeds & fresh dill - (for garnishing)
- 1 packet of your prefered sliced bread -
- butter or margerine - (for spreading)
- I always use frozen sweetcorn so I boil this first in some salt water.
- While your waiting for that, chop the remaining ingredients as small as possible.
- drain the Tuna if your using another kind, but keep the oil if its olive oil, sprinkle it apart with your fingers on top of your chopped veggies. (So that they are slightly smaller chunks but not flakes.)
- Add the sweetcorn once cooled, followed by the ready mixed mayo, lemon juice and spices.
- I like to use my hands to mix it together as I find it stays a bit more upright, you don't want it too mushy, just enough for the ingredients to be mixed and stick together ;)
- Now the filling is sorted, place in the fridge to cool while you prepare the bread shapes
- Choose your prefered cookie cutter shape, I used a round one. Then cut out and butter as many as you think you might need.
- Then place a tea spoon full of filling on each one then gently pat down
- Sprinkle a little mustard seeds on the top and garnish with a sprig of fresh dill