This dish is specifically for those days when I am not in the mood to cook. Or don't have the time. Or just plain lazy. Hah! Now you ask me, how do you conjure a chili tuna when you don't want to cook?
And I tell you, it comes from a can.
Yah, yah, guilty as charged. I know it is not ideal to eat out of a can but I say, once in a blue moon it is fine. We don't live in a perfect world and we can't eat healthy all the time.
So. It's actually been years since I had this chili tuna (see how well behaved I am). When I picked up a can from the supermarket, I noted that the labeling was slightly different from the one I used to buy.
This time it comes with a warning "FIERY HOT" - on the scale of 5 red hot chilies.
Whoa. Indeed there were 5 red bird's eye chilies in there. Nothing that madam can't handle. Yes?
I boiled me some penne pasta and plucked some herbs from my garden - mint, basil and daun kesom (laksa leaves). And I conveniently had 3 limes in the fridge, which was perfect because I like my chili tuna very tangy.
I realized that I cooked a bit too much pasta, enough for 2 servings. So I kept half for my dinner. One can of chili tuna is enough for two servings of pasta but if you want more tuna and more kapow! then I suggest two cans.
Don't worry about those two fresh red cili padi on my pasta. They were there just for show. But I bet Mr Arthur Wee's better half, Mrs Wee, would have approved of the extra cili padi since she loves everything extra spicy. Those 5 chili padi in the can were hot enough for me and I know I am going to be in trouble the next day hee...hee...
Chili Tuna Pasta
Recipe source : Phong Hong (on a lazy day)
- 250g penne pasta (this makes two servings)
- 1 can Chili Tuna (185g) (I suggest 2 cans for 2 servings)
- some mint, basil and daun kesum (as much or as little as you like)
- thinly sliced raw onions (which I forgot)
- lime juice to taste
1. Cook pasta according to package intructions (mine was done al dente in 10 minutes)
2. Pour the chili tuna into a mixing bowl, add the cooked pasta and herbs and mix. Add lime juice and taste. If it needs more saltiness, add a teaspoon of fish sauce. Serve.