The T-kabab

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If you are looking for an easy no fuss kabab recipe that actually tastes like effort level 100, then this will be exactly what you need!

Tuna is great and canned tuna is even better (tasting) and so so versatile! I love adding my canned tuna to stir fry, pasta, salads and of course turn it into a desi/deshi style kabab!

My mother used to make these during Eid and my dad (who didn’t like tuna at all) would almost be convinced that, the kabab he just popped in was a meaty one! I don’t remember how amma used to make it but have picked up a few things from my sister and obviously added my twists and fusion to it.

What you will need:

  1. Tuna (2 cans)
  2. Thinly sliced onions (1cup)
  3. Boiled potato ( 1 cup)
  4. Egg (2)
  5. Chopped Green chillies (as many as you like)
  6. Chopped fresh coriander (1/2cup or again as much as u like)
  7. Chopped fresh mint ( 1/4cup or you know the drill)
  8. Lemon juice (2-4tbsp)
  9. Salt ( 1tspish)
  10. Dry roasted cumin powder (1tbsp)
  11. Dry roasted coriander powder (1tsp)
  12. Chaat masala (1 tbsp) optional
  13. Dry roasted black pepper (1tbsp)
  14. Breadcrumbs (2/3cups)
  15. Oil for frying

Method:

  1. Add about 3/4tbsp oil in pan; add your onions and chillies and sauté till softened and slightly brown. Keep it aside.
  2. Take a fork and mash the boiled potatoes, we not after a runny mashed potato.
  3. In a separate bowl, take the tuna and add all your dry ingredients, run a fork along the tuna while you add the spices.
  4. Add the potato mash, lemon juice, one beaten egg, onion and chilli along with the fresh herbs to the tuna mix. Please check for salt before adding the egg and you can also add more chillies or pepper at this point.
  5. You should have a somewhat wet mixture that you can make tiny balls from. Make any shape your heart desires!
  6. Remember the other egg? Beat it in a separate bowl, spread out the breadcrumbs in a thin layer on a plate and get your kababs dipping and coating! Now, you can do a double coating of the breadcrumbs to get that extra crunch. You might need another egg and some more breadcrumbs: and just repeat the process. I would however put them in the fridge for 10minutes before the second coat.
  7. After you have had all the fun with the coating, leave your kababs in the fridge for 10-15 minutes to firm up a bit. Then deep fry or oven bake if you want! The kababs can be frozen for up to 2 months! Yayy to ready made kababs!

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