White Tuna Soup is one of the best soup dishes I know of, convenient, tasty and of course healthy. What you need firstly:
- 500 grams of Tuna (preferably line-caught skipjack tuna, as this is the tastiest and environmentally friendlY)
- 2 full red onions
- 2 carrots
- 2 tomatoes
- 1 tablespoons of cyan pepper
- 2 tablespoons of desi ghee
- 1 teaspoon of Oregano
- lots of creativity 😉
- 2 cups Campbell’s chicken stock
- 1 cup coconut milk
How to Cook Tuna Soup
Now the process for this is pretty simple! First of all, you fund a nice deep saucepan if you have non-stick that is preferable as we don’t want the ingredients to stick to the wall, otherwise a normal one will do fine. Put the pan on a stove and set the fire to a medium heat, of if you have electric (up to full heat).
Now add the desi ghee, the reason we use this instead of any other oil such as olive oil is simple. Most oils when put under high heat DENATURE after a certain point, you can tell this when you start to notice the pan smoking, when this happens the health value of the oil drops drastically. So you might think olive oil is the healthy choice but stick with desi ghee.
Once the ghee has liquified add up the onions after slicing and dicing them to fairly small portions. Fry the onions with continuous stirring until they are lightly caramelized, you will know this when they get that beautiful golden brown color. Now it’s time to add the tuna. Remember to drain the tuna! You want no water in the tuna as you put it in the pan otherwise, it will mix with the hot oil and send it flying off in sparks creating a big oily mess on the stove.
We emphasise the importance of a clean kitchen so follow that! You can learn more about it. Let the tuna fry until it is also slightly browned, but not BURNED or overcooked. Now add in the carrots, you can chop them coarsely or fine, it’s up to you. Fry them until they are sightly softened and crispy.
It’s time to add the water, no we like to mix the water with chicken stock as it gives the soup a great tang, however you can also use fish stock or vegetable stock. Mix the 2 cups of chicken stock with 2 cups of water and add to the saucepan. You will notice everything to cool down, that’s fine, put the heat on low, place the lid on and let it boil for 25-30 minutes. Check every 5 minutes or so to see if the carrots have softened, using a knife to poke them all the way through.
After it is done boiling, lift the lid and add the Cayan pepper and oregano, this is the secret twist to our tuna soup, the mixture of spiciness and herbiness really gives it a kick. Mix the spices well into the broth by stirring for 5 or so minutes. To finish off, a little something extra we recommend is adding some coconut milk, or full cream milk (if you cant find coconut milk), 4 or 5 tablespoons will do, it also gives the soup a nice opaque colour.
And there, you’re done! This is a great recipe for the family and we recommend everyone to try it! It can serve up to 5 people using the portion sizes we used, but feel free to double or half it depending on your needs.