Not so long ago, I attended weekly zumba classes with a friend who would travel 40 mins from the other side of town to partake of this vigorous pursuit. There were at least dozens of zumba venues en route. But this dear friend, a classically trained dancer, insisted that the choreography was flawless, the instructor's choice of music and his flair for simplifying the most complex dance maneouvres were unsurpassed. I maintained that my regular attendance was motivated by the venue; a former discotheque with subdued lighting, mirrored panels, revolving disco balls and flashing strobe lights. It reminded me of my halcyon days where dancing with abandon was a thrice weekly event.
But maybe, just maybe, the youthful, olive skinned Latin lothario with shamelessly exposed musculature instructing from a uber-elevated platform was the reason for our assiduous attendance....He was hot! And so are these tuna creations made using hot paprika and chilli flakes. Makes about 5.
2 tins of 185g tuna, unflavoured
1 tbs olive oil
1 large brown onion, chopped finely
6 spring onions
2 garlic cloves, crushed
1 medium zucchini, grated
1 medium carrot, grated
1 tsp hot paprika
1 tsp chilli flakes
large bunch of parsley chopped coarsely
salt and pepper to taste
lemon quarters
5 tortilla wraps
In a frypan, saute onions and garlic on medium heat, in olive oil till soft and golden. Add other carrots,zucchini and spices and continue frying till softened and caramelised, probably another 10 mins. Add the tuna breaking it up in the frypan with a fork before scattering over a handful of parsley. Season to taste with salt and pepper. Turn off heat.
In meantime, in separate frypan or stovetop grill lightly coat surface with olive oil and heat tortilla on both sides till browned and puffed. Spread one-fifth of filling onto one side of tortilla, scatter some more fresh parsley and generous squeeze of lemon and roll up. Serve hot with a glass of mojito with the strains of a latin score playing in the background.
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