Spices: 1 tsp cumin seeds, 1 tsp ginger-garlic paste, 1/2 tsp red chili powder, 1/2 tsp garam masala, 1/4 tsp turmeric (optional, for color).
Aromatics/Veg: 1 onion (sliced), 1/2 cup mixed vegetables (peas/carrots).
Cooking Fat: 2 tbsp oil or ghee.
Garnish: Fresh coriander leaves.
Seasoning: Salt and black pepper to taste.
Instructions
Prep: If using fresh rice, spread it out to cool completely. Drain the canned tuna thoroughly.
Aromatics: Heat oil/ghee in a large pan or wok. Add cumin seeds and let them splutter. Add sliced onions and sauté until translucent, then add ginger-garlic paste and sauté for 1 minute.
Cook Tuna & Spices: Add the drained tuna and mix well, breaking up large chunks. Add the turmeric, red chili powder, garam masala, salt, and pepper. Cook for 2-3 minutes to allow flavors to blend.
Add Veg: Add mixed vegetables and cook until tender.
Fry Rice: Add the cooked rice to the pan. Toss on high heat for 2-3 minutes until the rice is thoroughly heated and mixed with the tuna.
Finish: Garnish with coriander leaves and a squeeze of lime if desired.
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