This dish is one of my ‘staples’ 2 years ago while I was based in Singapore. It’s easy, versatile and delicious! This particular Ayam Brand (made in Malaysia) was the first to produce canned tuna in a wide range of SE Asian flavours. Chilli Tuna remains as my favourite ever since its first debut nearly a decade ago.
The tuna chunks are soaked in bird’s eye chillies, coriander and sunflower oil. The minimum you had to do is cook the pasta and toss in the tuna chilli to coat, just like an instant Dolmio pasta sauce. If you haven’t attempted this yet, I would recommend this strongly to you.
Of course, the only drawback is that these products are not available in Dublin Asian grocery stores, not as far as I know. For those in Malaysia and Singapore, grab the chance and try this out! You will be instantly rewarded if you like piquant food.
Ingredients (Serve 2 – 3)
- 200 g of macaroni, prepare as per packaging instructions
- 1 can of chilli tuna by Ayam Brand ($2.09)
- 2 cloves of garlic, chopped
- 1 shallot, chopped
- 1 handful of grated fresh cheese OR 2 processed Cheddar slices
- 1 stalk of chopped spring onion, for garnish
- some fried shallots (available ready made), for garnish
- Heat up 2 tbsp of olive oil in a deep pan, toss in chopped shallot followed by garlic to saute until aromatic (don’t brown them)
- Turn the heat lower, empty the can of chilli tuna into the pan and stir through for about 20 seconds
- Scoop the cooked macaroni into the pan to be coated with chilli tuna evenly.
- If using processed cheese here in my case (not willing to pay for fresh cheese here, too much!), throw in the cheese at this stage to coat the pasta evenly, they will melt effortlessly into the hot pasta.
- Dish it up, sprinkle some spring onion and fried shallot on top and then serve!
Fiery hot fusion pasta done, it is here to stay.