½ teaspoon coriander seeds
½ teaspoon cumin seeds
2 chilis, sliced
1 tablespoon olive oil
2 garlic cloves, chopped
¼ cup red wine vinegar
3.5 ounces of canned green beans
1 red bell pepper, diced
1 red onion, diced
5 fresh basil leaveses, chopped
5 mint leaves, chopped
7 ounces of canned tuna
7 cherry tomatoes, halved
- Heat a skillet on the stove and add the coriander, cumin, and one of the chili peppers. Stir and cook 1-2 minutes, to release the flavors. Transfer the seeds and chili to a mortar and grind them using the pestle.
- Heat 1 tablespoon of olive oil in a skillet and add the garlic. Cook 30 seconds, then add the ground mixture and the red wine vinegar. Coon until the vinegar reduces by half.
- Add the canned green beans, red bell pepper, red onion, chili, basil, mint, tuna, and cherry tomatoes to a bowl. Drizzle olive oil and season with salt and pepper.
- Add the vinegar and seed mixture. Stir to combine all the ingredients.