Continuing with our series of diabetic-friendly recipes from the cuisine of India, here is a quick high-protein dish that can be used many different ways. The warm kick of exotic spices in the tandoori mix adds a delicious flavor to tuna that takes it beyond the ordinary. You can use Tandoori Tuna on a bed of greens, in a pita or wrap, on sliced bread or toast, with whole wheat crackers or even as dip with veggie sticks.
Tuna is a healthy choice, not only because it offers plenty of protein with zero carbs, but also because it contains omega-3 fatty acids. These fatty acids are good for your blood vessels and help to reduce cholesterol. Like nearly all fish, tuna is good for us in many ways – check out this article from the website Worlds Healthiest Foods to read more about the benefits of tuna! The Tandoori Spice Mix is easy to customize – just add more or less of the different ingredients to get the flavor balance you like. My Tandoori Spice, for example, has garlic powder in it, and other recipes may not call for that. Most Indian cooks will include black mustard seeds and actually several other whole seeds, and then grind the powder themselves in a spice grinder. I have not been able to find the black mustard seeds in my region, and I don’t have a spice grinder, so my Tandoori Spice Mix is made from ingredients readily available at my local Walmart.
Tandoori Spice Mix
Combine 1 tsp. each of the following spices. Store in a tightly covered small container. Makes about 3 TBS.
Buying all the spices listed above can get expensive – but worth it if you think you will use the Tandoori Spice Mix often.
Prep the green onion by mincing the white and green parts of the body of the onion.
Slice the green stems to use for garnish and set these aside
In a medium bowl, combine the tuna, mayonnaise, Tandoori Spice Mix, and minced green onion. Stir until well-blended.
Place on a bed of greens (for example) and top with the reserved chopped green onion garnish.
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