Tandoori Tuna Masala Sandwich Filling
This is a recipe I made up a while ago when my hubby would entertain his Asian brothers that loved their chilli 😉Having said that though, this recipe works just as well without the chilli too. It's colourful and attractive so looks really fancy when used in entertaining savories like this one, in addition to your everyday baguette or sandwich. I have even used it as a jacket potato filling.Either way it's definitely something different and tasty to put in your hubby's lunch box 😉Please do let us know how you get on and what you think!
- I usually prefer the one in olive oil 1 tin of good quality Tuna Chunks
- washed and diced small 1/2 sweet red bell pepper
- washed and chopped very finely. 1/2 small red or white onion
- don't use the tinned, buy fresh or frozen and boil in salt water 3-4 tblsp of boiled sweetcorn
- chopped small 3 -4 pickled gerkins
- chopped small optional A hand full of pitted black olives
- Salt to taste
- 1/2 fresh lemon to juice
- 2-3 tblsp Mayonaise
- to taste 2-3 tsp Tandoori Masala powder
- also to taste, optional 1 tsp crushed red chilli
- for garnishing Mustard seeds & fresh dill
- 1 packet of your prefered sliced bread
- for spreading butter or margerine
- I always use frozen sweetcorn so I boil this first in some salt water.
- While your waiting for that, chop the remaining ingredients as small as possible.
- drain the Tuna if your using another kind, but keep the oil if its olive oil, sprinkle it apart with your fingers on top of your chopped veggies. (So that they are slightly smaller chunks but not flakes.)
- Add the sweetcorn once cooled, followed by the ready mixed mayo, lemon juice and spices.
- I like to use my hands to mix it together as I find it stays a bit more upright, you don't want it too mushy, just enough for the ingredients to be mixed and stick together 😉
- Now the filling is sorted, place in the fridge to cool while you prepare the bread shapes
- Choose your prefered cookie cutter shape, I used a round one. Then cut out and butter as many as you think you might need.
- Then place a tea spoon full of filling on each one then gently pat down
- Sprinkle a little mustard seeds on the top and garnish with a sprig of fresh dill