Tuna Rasam Bhaji Recipe (Tuna Sabzi Flavoured With Rasam Powder)
Tuna in South Indian flavours that is cooked along with vegetables with a special rasam powder.
Tuna Rasam Bhaji is one of my favourite dishes. It is an extremely simple dish and goes best with daal and rice. The earthy flavour of the tuna fish paired with crunchy vegetable is delicious.
What makes it special is the use of Rasam powder instead of the regular garam masalas!! I have used branded Rasam powder, but you can use a home made Rasam powder as well, loaded with vegetables and very little oil, this dish is very healthy!! Also, feel free to add any vegetables you want the fussy eaters to eat, since the flavour of this dish is delicious and would compel the pickiest of the eaters to savour the bhaji.
If you like this recipe, try more recipes like
Other vegetables like beetroot, mushroom, ladyfinger, spinach, cauliflower, etc also can be used while preparing this recipe.
You can add few tablespoons of water if you want a semi dry Bhaji. Do adjust the masala powder accordingly.
- 110 grams Canned tuna , (drained tuna from one standard tin)
- 1 Onion , finely sliced
- 1 Tomato , chopped to bite-size
- 1 Green Bell Pepper (Capsicum) , julienned
- 1 Potato (Aloo) , chopped to bite-size
- 1 Carrot (Gajjar) , julienned
- 3 Green Chillies , slit
- 1 inch Ginger , julienned, (save a few strands of julienned ginger to garnish later)
- 2 teaspoons Rasam Powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Red Chilli powder , (optional)
- 2 teaspoon Cumin seeds (Jeera)
- 1/2 Lemon , juiced
- Salt , to taste
- Coriander (Dhania) Leaves , to garnish
- Sunflower Oil , to saute
- Mixed vegetables , (optional)
How to make Tuna Rasam Bhaji Recipe (Tuna Sabzi Flavoured With Rasam Powder)
To begin making Tuna Rasam Bhaji Recipe (Tuna Sabzi Flavoured With Rasam Powder), prepare the vegetables and drain the tuna from the can.
Heat 1-2 teaspoons of oil in a large pan or kadai.
Once the oil is hot, add Jeera, allow them to sizzle.
Immediately after they start sizzling, add julienned ginger and slit green chillies and fry for about 10 seconds.
Add the onions and fry on low-medium heat until they turn translucent and soft.
Add the turmeric powder, chilli powder (optional), rasam powder and sauté.
Add the remaining vegetables and fry for 2-3 minutes or until the veggies are cooked about halfway through.
Add the canned tuna and mix until the masala has coated the fish.
Adjust the salt and cook for about 8-10 minutes with covered lid, stirring every once in a while, avoiding any charring.
Once done and the tuna is cooked, squeeze in the fresh lemon juice and garnish with coriander leaves and julienned ginger.