Thursday, March 5, 2009
Frank's Red Hot Tuna
Now that it's Lent, we need a fish recipe!
This recipe makes use of the well-blended flavor of Frank’s RedHot Sauce. It is not a very hot sauce for its volume. If you substitute Tabasco, you should use smaller amounts. Other than Frank's, all the ingredients in this dish are available in our town in Indonesia. We used to have it frequently. I've made it with Frank's, Tabasco, and simply with cabe rawit, the tiny hot "bird's eye" peppers.
This recipe was inspired by Indonesian canned "pepper tuna," but it is more suited to American tastes. A true Indonesian recipe would have sugar and fish sauce.
1 onion or 4 green onions, chopped
2 – 3 cloves garlic, sliced thinly into “coins” but not minced
3 cabe hijau or one green pepper, seeds removed and cut into strips
2 – 3 glugs cooking oil
1 can tuna in water, undrained
1 Tablespoon Frank’s, original flavor
2 tomatos, diced
1 T tomato paste and ¼ cup water (optional)
3 - 4 T Frank’s
2 teaspoons lemon or lime juice (optional)
1 t cumin
1 packet chicken boullion granules, MSG, or 1 block chicken boullion starter (optional)
salt and pepper to taste
ground red pepper (optional)
In a pan fry onion, garlic, and pepper in oil until soft. Add tuna; mix and fry briefly. Add 1 T Frank’s, mix, and allow to fry briefly. Meanwhile, cut up tomatos. Add tomatos and/or tomato paste and water, mix, and allow to fry while you measure and add the remaining 3 T Frank’s, lime juice, cumin, boullion granules, salt and pepper. At this stage, you can optionally add ground red pepper to taste to produce a hotter result. Mix well, form into a mass in the center of the frying pan, and allow to simmer 20 minutes for flavors to blend. Serve over rice. Serves 2 to 3.