Adrian's Tuna Spread*
*This recipe is from Adrian Suan, a Malaysian-Chinese chef who managed my previous office cafeteria in Kuala Lumpur. He shared it with me after I tried this for the first time (not having liked tuna before) and it got me hooked. Recipe sent by our friend Veronica! Thank you!!!
- 2 cans tuna flakes or chunks, drained
- 1 tablespoon olive oil
- 1/2 piece large onion skinned and chopped
- 3 pips garlic finely minced
- 2 stems celery stalks chopped finely
- 2 sticks carrots skinned and chopped finely
- 3 tablespoons gluten-free mayonnaise or Miracle Whip
- 3-4 tablespoons lime or lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon Pepper
- 1/3 cup sunflower or pumpkin seeds (optional)
- Heat the olive oil in a non-stick wok or deep pan. Put in the minced garlic and fry until fragrant & lightly browned. 2. Add in the drained tuna flakes/chunks, pressing them to break up the larger pieces and to mix well with the garlic. Keep stirring over medium heat for 5 – 7 minutes until the mixture is dry, with all of the moisture gone from the tuna. When you see parts of the fish lightly browned, you know the moisture is gone. 3. Add in the lime and lemon juice sparingly, sprinkling it evenly over the mixture and stir well to mix. Now add the salt and pepper, also sparingly; mix in well. Test-taste for that mildly tangy flavor from the lime/lemon juice, plus a slightly salty taste. 4. Add in the chopped carrots and mix well, allowing to simmer on medium heat for 3 minutes. 5. Add the chopped onions, stirring it in for 1-2 minutes, followed by the chopped celery. Stir well to mix for another 3 – 5 minutes. Taste the mixture again for your preference; at this point you may sprinkle in a bit more salt/pepper or lime/lemon juice but not too much. Note that the Mayonnaise or Miracle Whip to be added later will have some salt in it. 6. Remove from heat and allow to cool completely. 7. When cool, mix in the Miracle Whip or Mayonnaise well, ensuring the mixture is evenly coated. Store in airtight containers in the fridge for up to 10 days. To serve, mix in 1-2 tablespoons of sunflower or pumpkin seeds. Best eaten with broghies, toast or crackers.
Do NOT use a food processor to chop or mince the ingredients - they will end up mushy and without the 'crunch'. Use a Santoku knife to cut up the carrots into matchsticks, then chop them into small bits, as with the onions and celery sticks.