Tuna Patiyo Dip
A concoction of the community in Toronto, this is my version of it to share. It has the typical flavour of Parsi food, the fine balance of spicy, sour and sweet or tikhu-khatu-mithu. Using the canned or bottled Tuna fish works well for this recipe. Generally served as a dip with a variety of crackers, toasts or rustic crisps. Left overs can be turned into a potato and tuna pattice or served as an accompaniment to Dhun dar - lentils and rice.
700 gm Tuna -flaked
Cans of Albacore White Tuna in water work best.
3 tbsp oil
2 medium sized onions
6 cloves of crushed garlic
2 tbsp roasted cumin, ground
1 tbsp red chillie flakes
150 ml tomato paste
salt to taste
2 tbsp vinegar
2 tbsp jaggery
Drain the Tuna in a sieve.
In a pan heat the oil and cook the onions until they start to turn colour. Add the garlic, cumin, chillie flakes and cook for a few minutes - keep stirring. Add the tomato paste and salt. Cook for a few minutes, lower the flame and cover. Cook for 10 minutes. Add the vinegar and jaggery. Cover and cook for another 10 to 15 minutes on a simmer. The oil should be released at the very edges - tayl per avay. Taste for tikhu-khatu-mithu spicy, sour and sweet to your desired flavour.
Let it cool and serve with crackers, toast or on its own.
Photo courtesy Niloufer Mavalvala
My published cookbooks are available for sale through myself and on amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.