Tandoori Fish Kachumber Bowl

• 150 g canned light tuna in water, drained — Canned light tuna in water, drained
• 101 g plain nonfat Greek yogurt — Plain nonfat Greek yogurt
• 64 g (1 large pita) whole-wheat pita bread — Whole-wheat pita bread
• 70 g cucumber, diced — Cucumber with peel
• 90 g cherry tomatoes, quartered — Raw cherry tomatoes
• 25 g yellow onion, finely diced — Raw yellow onion
• 8 g fresh cilantro, chopped — Fresh cilantro
• 18 g fresh lime juice — Fresh lime juice
• 2 g garam masala — Garam masala
• 1.5 g smoked paprika — Smoked paprika

Method

1. 1Measure ingredients: Mix the tandoori dressingMeasure nonfat greek yogurt, lime juice, garam masala, and smoked paprika using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Mix the tandoori dressingWhisk yogurt, 10 g lime juice, garam masala, and smoked paprika for 30 seconds.30 secLook for: The dressing is uniformly brick-red with no dry spice pockets.Safety: Keep the yogurt chilled and use clean utensils.
3. 3Measure ingredients: Dress the tunaMeasure light tuna in water, nonfat greek yogurt, lime juice, garam masala, and smoked paprika using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Dress the tunaFlake the drained tuna into large pieces and fold it through the tandoori dressing until lightly coated.1 minLook for: The fish remains flaky rather than mashed and no watery liquid collects below it.Safety: Use tuna from an intact can and declare fish and milk allergens.
5. 5Measure ingredients: Make the kachumberMeasure cucumber with peel, cherry tomatoes, yellow onion, cilantro, and lime juice using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
6. 6Make the kachumberToss cucumber, tomatoes, onion, cilantro, and 8 g lime juice in a separate bowl for 30 seconds.30 secLook for: The cucumber, tomatoes, onion, and cilantro are glossy and crisp with minimal liquid in the bowl.Safety: Wash the cucumber, tomatoes, onion, and cilantro and use a stable cutting board.
7. 7Prepare the serving areaSet out the serving bowl, plate, jar, or container named in the method, and place every prepared component within reach before assembling.Look for: The serving dish and every prepared component are within reach.
8. 8Assemble the bowlSpoon the tandoori-spiced yogurt tuna and cucumber-tomato-onion kachumber side by side and add the pita cut into six wedges.45 secLook for: Tuna stays creamy, cucumber and tomatoes stay crisp, and the pita remains dry enough to scoop.Safety: Serve immediately or refrigerate the components within 2 hours.