Tuna Kebab

These tasty kebabs could be served with a salad for lunch or bulked up with rice and vegetables for a main meal.

Modhurima's score out of 5:

Taste: Simplicity: Cost:

Ingredients

• 4 cans of tuna
• 3/4 of an onion
• 2-3 medium-sized potatoes
• 1 egg
• 2-3 red/green chillis
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 teaspoon chilli powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt and pepper to taste

Method

1. Wash and score your potatoes, put them in a pan and put on the heat to boil.
2. Finely chop the onion and chilis in the meantime.
3. Fry the onions in a pan with a little oil over medium heat for 5-10 minutes. Frying the onions beforehand will help the kebabs last longer in the fridge.
4. In a large bowl, add your drained tuna, chilli, egg, fried onion, and the seasonings (ginger paste, garlic paste, chilli powder, tumeric and garam masala).
5. Once the potatoes are boiled and slightly cooled, peel them and add to your tuna mixture.
6. Now, take a fork or your hand and mush everything together as best you can, making sure there are no chunks of potatoes.
7. Mold the mixture into disk shapes (or any shape you prefer)
8. If you have an air fryer, you can add a little oil to the mixture before molding them and air fry the kebabs for about 15 minutes. You can also fry your kebabs in shallow oil over high heat. (I have tried both and prefer the taste of pan-fried kebabs)
9. Serve with some dipping sauce as a snack or with rice to make a meal!