I really enjoyed this recipe. I left out the mustard, and I used cucumbers and carrots. For spices, I used turmeric as well. Prior to mixing the spices into the tuna, I dry fried the spices in a non-stick pan, as that's what I learned to do while learning to cook Indian food. It's nice, because the pungency of the cinnamon and curry powder are subdued with the heat, and the earthy flavors really come out.

Reviewed On: Sep. 12, 2008