Hi, Ray here again.
My girlfriend won’t eat tinned tuna, which was a pity because a while ago I spotted a tuna jalfrezi recipe that looked pretty good amongst the Curry Focus recipes. She was away this weekend so I had the opportunity to try out the recipe.
It’s a very healthy looking recipe with a couple of capsicums in it as well as the fish.
And the recipe is simplicity itself to follow. Once the preparation work with the onion, garlic, ginger and tin opener had been done, it only took about 25 minutes to cook the meal.
I started cooking when the dinner guests arrived and it was all ready by the time they had downed their glasses of wine.
About the only thing to note was that the jalfrezi gets pretty dry so the sauté turning had be done very regularly to stop it from sticking (sauté is a bit like stir-fry except that you turn over the food with a spatula, rather than stirring it).
I served up the tuna jalfrezi on basmati rice and it was pretty colourful with the red and green of the capsicums.
The jalfrezi disappeared very quickly and everybody liked it. It had a great fresh taste with delicate flavours. It received a good score of 7 out of 10 with a heat rating of medium.
If you like jalfrezi (and who doesn’t) then you must give this recipe a try. It’s a great dish.