Monday, September 16, 2013

Tuna and Chickpeas Hash

The inspiration for this recipe came from my brother during one of our telephone conversations.  I plan to try his sometime soon, but here is what I came up with. The packaged tuna fish can be replaced with any fish fillets that have been poached and flaked. Generally, a hash is made with potatoes but in an attempt to reduce the carbohydrate content, the chickpeas (garbanzo beans) came in handy. Diced water chestnuts in this hash gives it an interesting crunch.  

1 (8 oz.) pkg. white albacore tuna in water, flaked
1 (14 oz.) can garbanzo beans, washed & drained
1 (8 oz.) can water chestnuts, diced
4 Tbsp. vegetable oil
2 large onions, peeled & diced
2 large tomatoes, diced
6 cloves garlic, peeled & diced
1 tsp. Kashmiri mirch or chili powder
Salt and black pepper powder to taste
2 Tbsp. sweet chili sauce
1 Tbsp. dark sesame oil


  1. Heat oil over medium-high heat.
  2. Fry onions & garlic until translucent.
  3. Add tomatoes and chili powder & stir-fry until oil resurfaces.
  4. Add tuna and stir-fry for 3 minutes.
  5. Stir in garbanzo beans & water chestnuts.
  6. Season with salt & pepper to taste.
  7. Lower heat, cover and simmer for 10 minutes.
  8. Add sweet chili sauce and stir well.
  9. Drizzle sesame oil over contents in pan & toss.
Serve hot over steamed Basmati or Jasmine rice.

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