Tuna Patiyo Dip
This is a creation of the Toronto community. This is my version of it to share. It has the typical Parsi food flavour, a delicate balance of spicy, sour and sweet or tikkhu-khattu-mitthu. This recipe works well with canned or bottled tuna fish. Usually served as a dip with a variety of crackers, toasts or rustic crisps. Leftovers can be made into a potato and tuna pattice or served as an accompaniment to Dhun Dar, a lentil and rice dish.
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 chilli flakes (more for s spicier versioa)
150 ml/ 5 1/2 oz tomato paste
salt to taste
2 tbsp vinegar
2 tbsp jaggery
In a sieve, drain the tuna.
In a pan, heat the oil and cook the onions until they start to turn colour. Add the garlic, cumin, chilli flakes and cook for a few minutes, keeping stirring. Add the tomato paste and salt. Cover and cook for a few minutes, then reduce the heat and cover. Cook for 10 minutes. Add the vinegar and jaggery. Cover and cook for another 10 to 15 minutes at 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.