Louie's Tomato Sambal
- Cuisine: American
- Course: Condiment, Side Dish
- Features: Fast, Healthy
Summary:
Serve this substantial sambal over rice or pasta with a garnish of chopped cilantro, or use it as a sandwich filling. It tastes best when served warm, and it reheats well.
It can be refrigerated in an airtight container for up to 2 weeks.
Makes 4 cups
Ingredients:
- 4 to 6 tablespoons canola oil
- 1/2 medium red onion (about 2/3 cup), finely chopped
- 3 medium cloves garlic, cut into very thin strips (julienne)
- 1 6-ounce can oil-packed tuna, drained
- 1 tablespoon sweet paprika
- 1/2 teaspoon cayenne pepper, or to taste
- 1 cube chicken bouillion, such as Knorr brand
- 4 tablespoons water
- 5 medium plum tomatoes, quartered and seeded
- 2 small jalapeño peppers, stemmed, seeded and cut into quarters
Directions:
Heat the oil in a large skillet over medium-high heat until it shimmers. Add the onion and garlic and cook for 1 minute, stirring, until they have softened. Add the tuna and cook for 3 minutes, stirring to break up any chunks. Add the paprika, cayenne pepper, bouillion cube and water, stirring to combine. Cook for 3 minutes (making sure the cube has dissolved), then add the tomatoes and jalapeño peppers. Cook for about 5 minutes or until the tomatoes have softened. Serve warm.
Recipe Source:
From Kitty Naing of Bethesda.
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