I was reading a lot of recipes. I wanted to do something with tuna and avocado because that is what I had to use. A long time back I have heard that many caterers add curry to tuna and I have done that before. But it was only this week I read about frying curry leaves so I gave it a try. This recipe is slightly based on Yotam Ottolenghi’s Avocado and Curried Prawns and Lime Recipe. I used his flavors so it came out really great… but mine is less creamy and a little different. My husband said it tasted like something you’d get at a fancy restaurant. This recipe only makes two servings.

Ingredients for around two servings

canola oil to fry with (about 1/2 in high in a smaller pan) (infused oil gets used for dressing and to sprinkle on salad. You will have leftover infused oil)

1 shallot – sliced thin

1 pepper – hot or mild – sliced thin

20 fresh curry leaves

2 teaspoon coriander seeds

1 teaspoon black mustard seeds

1 lime – the fresh squeezed juice (maybe more if your lime isn’t too juicy) Zest sliced off to infuse oil. (this juice gets squeezed on avocados)

pinch sea salt

3 Tablespoons mayonaise

1 1/2 teaspoon curry

1 1/2 teaspoon pure honey

2 Tablespoons infused oil

1 lime – the fresh squeezed juice (this juice goes in dressing)

1 avocado cut in slices

6 oz tuna – drained

1 oz dried mulberries

2 Tablespoon fresh parsley – chopped

2 Tablespoons scallions – sliced thin or chopped

sea salt – to taste

ground black pepper – to taste

two handfuls of mixed greens or sprouts to put under tuna

Instructions

In a smaller fry pan add oil and put on medium high heat. When oil is hot add the sliced shallots and pepper. Fry until golden. Remove and place on a lined cooling rack or sheet tray lined with paper towels. Turn heat down slightly to medium. Add curry leaves. They fry up very fast. Remove curry leaves when crisp (20-30 seconds) and place on lined cooling rack or sheet tray lined with paper towels. Take pan off the heat and add coriander and mustard seeds and lime skin. Let this sit at least 20 minutes.

In a small mixing bowl add the mayonnaise, curry powder, honey, infused oil and lime juice and mix well.

Spread out the avocado on your serving plates. Dot the avocado slices with a small amount of dressing. Make a few dressing dots on the plates.

To this bowl add the tuna, mulberries, parsley, scallions (salt and pepper to taste) Mix well.

Finish dressing up the plate and use all the shallots and pepper and arrange on the plates.

To the middle of the plate add a handful of salad. On top of the salad add a mound of tuna.

Sprinkle the plate with a small amount of the infused oil.

lately top with curry leaves.

This is something very special. A SPECIAL THANKS!!! To Yotam Ottolenghi for inspiring this amazing FORKING DELICIOUS recipe.