Seared Tuna Salad, Bombay Spinach Aloo

Tuna Bombayaloo

As its National Salad week I thought I would roll out this simple “salad”  for everyone to try. We have this on our mezze menu at etc venues 155 bishopsgate over the spring/summer menus instead of the standard Nicoise offering and its been a huge hit with our clients. It is served Chilled!

INGREDIENTS

  • 600g New potatoes, quartered
  • 800ml Water
  • 500g onions – finely sliced
  • 1 tablespoon crushed garlic
  • 1 tablespoon finely grated ginger
  • 450ml chopped tomatoes
  • 3 tablespoon ghee or clarified butter
  • 1 tablespoon roasted cumin seeds
  • 1 tablespoon chilli powder
  • 1/4 tsp pinch of turmeric powder
  • 1 tablespoon garam masala
  • 200g washed and sliced baby spinach
  • Salt and pepper to taste
  • 300g Chargrilled tuna
  • 100g Grams of semi dried cherry tomatoes

Method

  1. Melt the ghee or butter over medium heat in a large pan or wok.
  2. Throw in the sliced onions and fry until nicely browned and transparent.
  3. Add the garlic and ginger and stir to combine. Cook for a further minute, add in the tomatoes, cumin seeds, chilli powder and turmeric and mix them all up.
  4. Now drop in your potatoes  and cook for a further minute before pouring in the water.
  5. Cover the pan and simmer until the potatoes are soft and cooked through. You can now make the sauce to your preferred consistency dry or liquid.
  6. TO SERVE
  7. Sprinkle with salt and pepper to taste and then fold in the garam masala and shredded spinach.
  8. Serve chilled with the chargrilled Tuna, not bad I must say!

Enjoy

 

 

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