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Prep 2 mins
Cook 8 mins
I learned this one from my Middle-Eastern friends who used to make it for a quick late-night snack. It is very simple and good and I make it all the time now for quick snacks!! I love eating it with pita bread for lunch/late-night, or with rice for dinner.
- 1 (6 ounce) can tuna, drained (185g)
- 1 small onion, chopped
- 1 small tomatoes, chopped
- 1 garlic clove, minced
- 1 jalapeno pepper (sliced or minced)
- 1 tablespoon olive oil (extra virgin is best)
- pepper, to taste (can even use lemon pepper)
- 1 -2 lemon wedge (optional)
- Tabasco sauce (or you fav hot sauce) (optional)
- Over med-high heat, heat oil, add onions and fry a couple minutes.
- Add tomatoes and fry for about 1-2 minutes.
- Lower heat to medium, add garlic and jalapeño peppers and stir fry for a 1+1/2 to 2 minutes.
- Add tuna and stir to break up the chunks and add salt and pepper to taste and let fry for a couple more minutes.
- Squeeze a lemon wedge or two (optional) over the tuna and stir.
- Enjoy it with some Tabasco (or any other hot sauce) sprinkled over it if you wish as well!
What a wonderful suprise with great flavors. This was a tasty, light meal. I topped an Indian pita with the mixture, and ate it like a pizza. Delish! Thanks.
This is OK but I don't think I like tuna heated so much to just eat with rice crackers as we did to be gluten free. I used Clover Leaf tuna in water, cayenne pepper powder, to taste instead of the jalapeno pepper, as that is what I had on hand, unrefined extra virgin olive oil, sea salt, freshly ground black pepper, and I did add the optional freshly squeezed lemon juice and red Tabasco sauce per our taste.