Chef Mayank Istwal’s Tuna Masala Papad layers avocado, chutney, and spice-marinated tuna on a crisp papad, blending coastal Indian flavors with modern technique for a vibrant, textural bite.
How to make Tuna Masala Papad
01.
Make the Papad Dough
- In a bowl, combine the flour, chili powder, cumin powder, turmeric powder, salt, and black pepper.
- Mix with your fingers to eliminate spice lumps.
- Add the ghee and massage into the flour until evenly incorporated—this should take about 3 minutes.
- Gradually add the water to form a stiff dough. Do not over-knead, as this will develop excess gluten. If dry flour remains, wet your hands and bring it together.
- Chill the dough for 1 hour.
- Once rested, divide the dough into quarters. Roll each portion into a thin circle using a rolling pin or pasta machine and dock with a fork. Keep unused portions covered with a cloth.
- Fry each round in hot oil at 330°F for about 10 seconds, then drain. Cut into rounds of desired size.
- Once all dough is pre-fried and cut, fry the rounds again in batches until golden.
- Drain on paper towels and press flat using a plate to prevent curling. Store in an airtight container.
02.
Make the Tuna Marinade
- Dice the tuna into small cubes and refrigerate.
- In a bowl, whisk together karvande syrup, soy sauce, ponzu, sugar, sesame seeds, and salt.
- Add the marinade to the tuna little by little, tasting as you go to preserve the tuna’s natural flavor.
- Keep chilled.
03.
Make the Achar Emulsion
- Blend and strain the Punjabi pickle into a bowl.
- Whisk in the mayonnaise, red chili powder, lime juice, and salt.
- Refrigerate.
04.
Make the Chundu Pineapple Chutney
- In a pan, heat oil and crackle the fennel seeds.
- Add pineapple and cook for 10 minutes until lightly caramelized.
- Add sugar and cook 10 more minutes.
- Add chundu pickle, habanero, and remaining seasonings.
- Cook until combined, then blend into a smooth paste.
- Adjust seasoning.
05.
Make the Pickled Serrano and Ginger
- Finely chop the serrano and ginger.
- In a bowl, mix vinegar and sugar, whisking to dissolve.
- Add the chopped ingredients and set aside.
06.
Make the Avocado Purée
- Scoop the avocado into a blender.
- Add the serrano, olive oil, lime juice, salt, and water.
- Blend until smooth.
07.
Assemble
- Place a papad round on a plate.
- Spread with pickle emulsion, pineapple chutney, and avocado purée.
- Top with the marinated tuna.
- Garnish with pickled ginger and serrano, and finish with sliced shallots and serrano.
