Brunch: Kuramathi Tuna & Roti

Post honeymoon blues.

I'm convinced my tan is fading. I've used up all but a couple of days of my work holiday entitlement. I doubt I'll be able to wear a maxi dress again any time soon. Or pretty sandals. 10 days of pure bliss.

So, in honor of the best getaway we have ever had - I've recreated our favourite breakfast we ate whilst we were there. This was also served with a firm, meaty style fish in a light coconut curry sauce and rice but the spicy tuna and soft roti were the star of the show.

Spicy Tuna

Ingredients
1 can of responsibly fished tuna in oil, drained. I used a supermarket own brand pole and line caught Maldivian Tuna. If you use brined tuna, simply add a tablespoon of flavourless oil as well so it isnt too dry
1 small shallot, finely sliced
1/2 red pepper, chopped finely
Small handful of coriander, chopped finely
1 clove of garlic minced
1/2 tsp ground cumin
Small pinch of dried red chilli, salt and coarsely ground black pepper
Juice of half a lemon

Method
1, Combine all ingredients in a bowl and mix thoroughly until the tuna has broken up and distributed evenly through the rest of the ingredients.
2, Cover with cling film and refrigerate. Remove from the fridge ten minutes before serving.

Roti
I used this recipe for roti to accompany the tuna and simply cooked them in a dry frying pan.

I am entering this into Fuss Free Flavours' holiday themed Breakfast Club. You can see details on how to enter here.