Tuna is a store cupboard staple in my house and in almost all Maldivian houses, In my home we buy in cases not just one or two cans. Its usually the tuna cans in oil that is used I dont like the ones in brine or water.
I saw this chilli tuna recipe by Julie Goodwin an Australian Master chef winner , who wrote this recipe on Australian Women's Weekly Magazine. ( big fan of Australian Women's Weekly, always look for the magazine , when I go abroad or love reading it on line).
I have adapted mine that its become to fiery hot thanks to the addition of another local favorite scotch bonnet chillies and curry leaves. I didnt use cream but used a teaspoon of Kraft Cream cheese spread and a little milk.
Recipe : Spagetti With Hot Chilli Tuna Sauce adapted from Julie Goodwin's Chilli Tuna Spagetti
Serves 3 -4 ( depends on appetite)
1 medium onion, finely chopped
2 cloves garlic , chopped ( not grated)
6 curry leaves,
1/4-( 1/2 if you like it super hot!) piece of scotch bonnet finely chopped or use 2 green chillies
1/2 tsp black pepper
1 can of peeled chopped or whole tomatoes ( break the tomatoes up if using whole )
1 teaspoonful Kraft Cream Cheese Spread
1/4 cup milk
1 1/2 can tuna ( 2 cans is too much and 1 is less), flaked
1 tsp sugar
olive oil about 2 tbsp
Heat oil in a large deep frying pan or wok or big pot, soften the onions , garlic and curry leaves till translucent.
Add the tomatoes and 1/2 can of water ( swish the water around the can before pouring the contents into the pan). Add sugar and pinch of salt , pepper and if you are making this only for adults, the scotch bonnets. (if making for kids add the scotch bonnets at the end after removing some mild sauce for the kids or use 1 green chilli instead)
Bring to a boil and simmer covered for about 10 minutes, the sauce will thicken and reduce. Give a stir, add Kraft cream cheese and milk and tuna. Taste adjust salt . Cook 1-2 minutes.
While the sauce is cooking, bring a large pan of water to boil with a generous amount of salt. Once it starts to boil add spagetti, give a stir , and then cool al dente as per instructed on the packet or box.
Drain ,reserve 1/4 cup of the water. Toss the drained pasta into the sauce( the sauce should be simmering over a very low flame) along with the water , heat up 1 minute and switch off and serve!!