If you tried the Tandoori Cauliflower with Mint Chutney featured in my last post, you know the deliciousness that is mint chutney sauce. Tasty as it was, I didn’t use up all the sauce on my cauliflower, and had about 1/2 cup left over. I like to think I’m the queen of leftovers; I love to re-purpose them into an entirely new and delicious dish. One of my many dreams in life is to be on Food Network’s Chopped because I get a thrill out of taking seemingly random ingredients and combining them to perfection close-to-perfection (er, most of the time). Instead of a basket, like they use on Chopped, I just look in my fridge to see what I can combine to create a new meal.
So, with leftover mint chutney on hand, I explored my fridge, freezer and pantry. Hmm…tortillas, canned tuna, frozen mixed bell peppers, red onions, curry powder. Sound random and weird?? Trust me, what I created – Indian Tuna Curry Tacos – was scrumptious!
Indian Tuna Curry Tacos
Ingredients:
- 2 small corn tortillas
- 1 can tuna (half salt – from Trader Joe’s), drained
- 1 cup julienne bell peppers (I used frozen tricolor peppers from TJ’s)
- 1/4 cup minced red or white onion
- 1 tbsp hot sauce (optional)
- 1 tsp curry powder
- 1 tsp olive oil
- Topping: 1/2 cup mint chutney (featured in my last blog post)
Directions:
Saute minced onions in 1 tsp olive oil for 2-3 minutes. Add bell pepper and saute another 3-5 minutes. Mix in tuna and sprinkle with curry powder. Cook for 1 minute. Distribute the mixture evenly into each corn tortilla, then drizzle each taco with 1/4 cup mint chutney and 1/2 Tbsp hot sauce (if desired).
Voila! Dinner in about 15 minutes. Plus omega-3 fatty acids from the tuna to reduce inflammation, improve cognition and promote heart health. And the added bonus of using up the food in your fridge – doesn’t it feel good to actually finish your leftovers??
