WATCH: Kamini Pather makes tinned tuna with turmeric and cauliflower

Food24
2 servings Prep: 5 mins, Cooking: 8 mins
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An easy budget-friendly lunch option that makes use of a pantry staple in a wonderfully simple, yet delicious way!

By Bianca Jones June 10 2020
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Ingredients (10)

CAULIFLOWER PURÉE
1 head of cauliflower
1/2 tsp turmeric — ground
100 ml chicken stock
salt — to season
TUNA
tuna — tinned in oil
1/2 onion — cubed
1 fresh red chilli
1 garlic — clove, crushed
1/4 tsp turmeric — ground
salt — to season
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Method:

Slice the cauliflower, stem included, into thin shards. Heat a small pot with a lid on high heat.

Add the cauliflower and the chicken stock. Allow to cook quickly and on a high heat until the cauliflower is tender. Add the turmeric. Blend in a stick blender or smoothie maker. Taste for seasoning.

Pour 1-2 tbs of the oil from the tinned tuna into a pot and fry off the onion, chilli and garlic until the onions are soft. Add the turmeric and the tuna. Allow to cook together until the tuna has warmed through. Check for seasoning.

Serve by topping the cauliflower purée with the tuna. Garnish with fresh coriander or chopped chives and a lemon wedge.

Reprinted with permission from Kamini Pather. Follow on Instagram.



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