Tag Archives: Tuna

Spicy Tuna Croquettes

Eat, drink and make merry! The season of festivals, summer barbeques, potlucks and parties are upon us. I even know a few of my friends who are already preparing lists and planning for Christmas and New Year.

I am not doing anything of that sort because the maximum I can plan ahead is for a week. So I tend to go with the flow figuring out things as and when it happens. And this weekend, I get to enjoy the liberty of ‘being fed’ rather than cooking and feeding others which I am doing all the time. The break is much anticipated….

So keeping in mind the mood of the upcoming season, I am planning on adding recipes that are perfect for entertaining. Most of these are dishes that feature highly every time I entertain at home; simple, delicious and can be prepped ahead. And I am starting the series with these delicious Spicy Tuna Croquettes.

Spicy Tuna Croquettes - perfect for the party season -

There is nothing novel about tuna croquettes; it is one of the most common seafood snacks that you are likely to find across the globe. The flavours are often different depending on the cuisine and almost always made using canned tuna.

But today, we have some deliciously spicy tuna croquettes that have been made from fresh tuna fillets. The texture is different to what you would get with canned tuna; I find these croquettes lighter and melt in the mouth.

I learnt to make these from my mom and all those who hail from Kerala (especially if you have lived in Middle East) would identify with this. Nothing’s changed except that I used fresh tuna which actually makes a bit of a difference. If Panko breadcrumbs are available, do use it instead of regular breadcrumbs; you get a much crunchier coating.

Fresh Tuna fillet - food photography -

Spicy Tuna Croquettes - perfect for the party season -

The croquettes can be prepped ahead and frozen if you are making a large batch. Make sure to roll in breadcrumbs and then freeze to avoid it from sticking to each other. You could also use the same mixture to make tuna burgers; just make patties instead of croquettes. In fact I do this all the time; reserve one half of the mixture for patties which makes delicious lunch boxes the next day.

And the perfect accompaniment for these crunchy delights is some pickled red onions and mint coriander chutney.

Do try it out and hope you enjoy it as much as we do. And if you make it, please do tag me on your social media posts #thespiceadventuress so that I could see it too.


(Makes approximately 30 croquettes)

  1. 500gm fresh tuna fillet
  2. 1 large potato (approximately 300gm)
  3. 1 medium red onion; finely chopped

This post is bought to you in collaboration with Supreme Seafood, so please do check out the full recipe here.

Spicy Tuna Croquettes - perfect for the party season -

Spicy Tuna Croquettes - perfect for the party season -


Pan Fried Tuna in Red Chermoula Stew

One of the biggest problems that I face as a blogger is dealing with people who do not value the work that I do. And because they do not understand the mechanics of this work, they always try to undervalue, underestimate and de-motivate me.

If you have your head in the right space and a goal in sight, then dealing with these hypocrites is easy. And my experience teaches me the wisdom contained in the age old proverb….Silence is golden! I never try to explain or talk about my work to anyone who is waiting to dissect it economically or undervalue its importance. And this is the only advice I would give to any other blogger whose creativity and focus is challenged by this issue. Exercise your right to remain silent…..

Instead, use these folks as your stepping board to success. For every person that tries to pull you down, work twice harder to achieve a milestone. And if you are passionate, ready to work your butt off, success will eventually knock your door……

And it is this passion for food that made me experiment with this dish…Pan fried tuna in red chermoula stew.

Ever since I tried the red chermoula, I must say I have fallen in love with its rich, vibrant and deep flavours. Have you seen my kangaroo skewers with red chermoula? If you missed it, go take a look here.

I had kept away some red chermoula from that time to experiment with some other dish and the idea of using it in a fish stew came as an inspiration while gazing at the rows of seafood at my local shopping centre.

Red Chermoula - a Moroccan spice blend/condiment -


My eyes fell on the tuna fillets and I was thinking of what should I do with it. My thoughts were along the Indian style fish curry route when suddenly the chermoula popped up. And that’s how today’s dish happened.

Red chermoula has a rich, deep flavour with the robust earthiness of paprika, tomatoes amidst other spices and herbs. While it goes amazingly well with any kind of meat, you need to take care while pairing it with seafood. One of the foolproof ways is to use the chermoula as a marinade for grilling fish. If making a stew like this one, make sure to use seafood that is meaty or fleshy enough to soak in the flavours of the chermoula.

Pan Fried Tuna in Red Chermoula Stew - an Indo-Moroccan fusion dish -


I would call this Pan fried tuna in red chermoula stew an Indo-Moroccan dish drawing inspiration from the flavours of both these beautiful cuisines.


The recipe for red chermoula can be found here.

1. 500gms yellow fin tuna, fillets cut into cubes
2. 4-5 tbsp red chermoula
3. Salt, to season
4. Olive oil, to shallow fry the fish + 2 tbsp
5. 1 large red onion, finely chopped
6. 3 garlic cloves, finely chopped
7. ½ tsp turmeric powder
8. 1 tsp coriander powder
9. ½ tsp cumin powder
10. ½ tsp kashmiri chilli powder
11. 2 fresh tomatoes, finely chopped
12. Juice of ½ lemon
13. ½ cup fresh parsley, finely chopped


1. Marinate the cubed fish pieces with 2 to 2 ½ tbsp of red chermoula. Season with salt only if necessary as chermoula contains salt. Keep for at least 2-3 hours or longer if possible.
2. Shallow fry the fish pieces till half done (about 2 minutes on either side). Again, the chermoula contains oil so very little oil is necessary in the pan to shallow fry. Remove and keep aside.
3. In another pan, heat 2 tbsp oil and add the chopped onions and garlic. Saute till the onions turn light brown.
4. Then add turmeric powder, coriander, cumin and Kashmiri chilli powder.
5. Saute on low heat for another minute and add the tomatoes and remaining red chermoula.
6. Mix well to combine and continue to cook on low heat for 5 minutes covered.
7. Then add 1 cup water and bring to boil. As it begins to boil, add the fish pieces and cook covered till the fish has cooked well. (Add more water if necessary)
8. Open and add juice of half a lemon. Stir through and check seasoning; adjust if necessary.
9. Remove from heat and garnish with chopped parsley.

Pan Fried Tuna in Red Chermoula Stew - an Indo-Moroccan fusion dish -

Pan Fried Tuna in Red Chermoula Stew - an Indo-Moroccan fusion dish -



Penne with Tuna (in Chilli Oil)

The excessive use of technology in today’s world especially in our children’s lives….there has been much debate about this topic already. Apart from the scientific research studies, our everyday life and relationships stand testimony to the destructive nature of excessive technology use. Still most of us refuse to accept it or do anything about it.

I have entered into much debate, sometimes heated ones, with other parents regarding this, desperately trying to get the point across that you need to spend more time with your children than thrust a gadget into their hands so that we are not disturbed at the end of a tiring day’s work.

Believe me, I have nothing against technology; my whole career depends on it. In its own space, it is extremely useful and I cannot think of a life without it. My child knows enough about gadgets and technology to fit into this society in spite of not being a ‘glued to the iphone/ipad’ child.

Recently, I came across an article by Renee Robinson which captured the essence of what I have wanted to say to each parent. Renee has written it beautifully in the form of a letter to her sons on why she says ‘no to electronics’. Do take a moment to read this article as no one could have said it better than her.

Today’s recipe is a pasta dish – one that my boy loves to eat. It’s an easy, one-pot meal packed with delicious flavour and perfect for weekday dinners. Today’s working parents struggle to eat right on weekdays and this tuna fusilli helps you dish out a great meal within minutes leaving you less stressed out with more time to spend with your loved ones.

Adapted from a Curtis Stone recipe, this pasta dish is all about the tuna. The rich, meaty flavour of tuna goes well with pasta, throw in some veggies and you have a balanced dish on hand. I have used the Sirena tuna (in chilli oil) but you can use just about any good quality, sustainable canned tuna brand or even fresh tuna if you have some on hand. Using the flavoured chilli oil tuna means an extra dash of flavour and Sirena has lots of interesting flavour combinations to choose from.

Try and get your hand on fresh thyme if possible instead of the dried ones; the flavour is lighter and more refreshing. So, here’s the way to prepare  this delicious pasta dish with crushed tomatoes, green beans and flavoured with fresh thyme and chilli flakes. The perfect one-pot comfort meal!

Penne with Tuna (in Chilli Oil) -


  1. 200 gm fresh green beans, trimmed, cut crossways into 5cm-long pieces
  2. 500 gm dried penne
  3. ½  cup olive oil
  4. 1 medium onion, finely chopped
  5. 4 cloves garlic, finely chopped
  6. 2 large, ripe, red tomatoes, chopped finely
  7. 4 large sprigs of fresh thyme, leaves removed
  8. 1  tsp dried chilli flakes
  9. 2 x 150gm canned tuna (I used Italian style Sirena tuna in chilli oil (but any type would do)
  10. Salt, to season
  11. Freshly milled black pepper, to season


  1. Blanch the green beans in salted water and keep aside.
  2. Cook the pasta in boiling water according to packet directions. Drain and keep aside, reserving 1 cup water.
  3. Heat oil in a large pan and add onion and garlic, cook for 1 min or until softened. Add tomatoes, thyme and chilli flakes and cook for 3 mins, or till the tomatoes have softened and turned mushy. Season to taste with freshly ground black pepper and salt.
  4. Add the beans and canned tuna (with the chilli) to the tomato mixture. Lightly break up the tuna if necessary with the ladle and mix well to combine.
  5. Then add pasta and the reserved pasta water; toss well to combine. Season with salt and pepper.
  6. Serve hot.


If you love pasta dishes, click here for more inspiration!

Tuna Cutlet

My first encounter with tuna was in my childhood, growing up in Sharjah where we used to get tinned tuna during the monthly grocery shopping. Instead of using it as a sandwich filling, my mum used to create different dishes using this like tuna biriyani, tuna curry or tuna masala fry. But this stopped when we returned back to Kerala where tinned tuna became a luxury.

Years later, my younger sis got married and went back to Dubai and she got me tinned tuna during one of her holiday visits. And this is what I created using the same…..

tuna cutlet 1


1. Tuna – 500 gm (you can use both tinned and fresh variety)
2. Potatoes – 2 large, boiled and mashed
3. Onion – 1 large, finely chopped
4. green chilli – 1, finely chopped
5. capsicum – 3-4 tbsp, finely chopped
6. pepper – to taste
7. red chilli powder – ½ tsp
8. salt – to taste
9. egg – 1
10. bread crumbs
11. oil


 Boil potatoes and mash well.

 Heat oil in a pan and sauté chopped onions. Next add chopped green chillies and capsicum. Then season with pepper, red chilli powder, salt and mix well.

 Next add the canned tuna and once cooked, remove from flame.

 Mix this with the mashed potatoes and make small patties.

 Dip each patty first in egg white and then coat evenly with bread crumbs and fry in oil till golden brown.

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