Saute 1 diced onion, 2-3 cloves minced garlic, and 1 tsp microplaned ginger in a little oil (1-2 tsp). When fragrant, add 1 chopped medium tomato, 1 can (5 oz) chunk tuna (drained), 1 tsp paprika, and ½ tsp turmeric. Saute until tomato has wilted, then add 1 can unripe jackfruit (drained and rinsed) and coat evenly with the tomato mixture. Season to taste (I added a dash of fish sauce) and let simmer until flavors meld (about 10 mins). Serve with jasmine rice. This recipe is from Waimar’s family and always reminds me of our college days, when she managed to make this using a rice cooker in a dorm room. (Feb. 2014)
Cooking Adventures 