Main Dishes⚖️Harmonious Hot & Cold (Garm o Sard)

Khorake Tone Mahi (Tuna Fish Dish)

Name: Khorake Tone Mahi (Tuna Fish Dish)
Prep time: 15 min
Cook time: 20 min
Yield: 2-4 servings
Cuisine: Persian
Ingredients: 2 small cans tuna fish (in water or oil); 2 to 3 small onions, chopped up; 2 medium potatoes, peeled and cut into cubes; 2 cups fresh mushrooms, sliced; 2 tablespoons fresh lemon juice (desired amount); 3 tablespoons cooking oil (unless your tuna is already packed in oil); Salt and freshly ground black pepper to taste; 1/2 teaspoon turmeric (optional, for color and flavor)

خوراک تن ماهی با قارچ و سیب‌زمینی

Khorak is a Persian dish that is basically a combination of various vegetables with a meat (or just all vegetables). There are various forms of Khorak, and this specific recipe deals with tuna fish! It’s super fast, hearty, and great when you want something flavorful without spending hours in the kitchen.

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

Servings

2-4 servings

Difficulty

Super easy

The Authentic Sofreh Pairing

In Persian tradition, dining is a harmony of hot and cold temperaments (Garm o Sard). Serve this dish alongside:

Warm Lavash or Sangak BreadPickles (Khiarshoor)Salad ShiraziPersian Black Tea

✨Persian Kitchen Tradition

Layering Aromatics: Build flavor from the ground up with golden caramelized onions (piyaz dagh), earthy turmeric bloomed in warm oil, and patience over gentle heat—allowing herbs, spices, and tart accents to meld into a balanced bite.

Ingredients

مواد لازم

Servings Stepper

2 servings

Unit System

Prep ready: 0 of 8

2 small cans tuna fish (in water or oil)

2 to 3 small onions, chopped up

2 medium potatoes, peeled and cut into cubes

2 cups fresh mushrooms, sliced

2 tablespoons fresh lemon juice (desired amount)

3 tablespoons cooking oil (unless your tuna is already packed in oil)

Salt and freshly ground black pepper to taste

½ teaspoon turmeric (optional, for color and flavor)

Step-by-Step Instructions

طرز تهیه

Fry the potatoes: Heat 2 tablespoons of oil in a frying pan over medium-high heat and fry the cubed potatoes until golden and tender. Remove them and set aside on a plate.

Sauté the tuna and veggies: In the same frying pan, add a bit more oil (unless using tuna packed in oil). Drain the water completely from the tuna cans, add the tuna to the pan over medium heat, and break it up with a spoon. After about 5 to 10 minutes, add the chopped onions and sliced mushrooms. (Note: you can also choose to begin by sautéing the onions first until tender, and then adding the tuna followed by the mushrooms).

Season and simmer: Add salt, pepper, a little turmeric if you like, and fresh lemon juice. Stir everything well, cover the pan with a lid, and let it cook on medium-low heat for about 15 minutes so the mushrooms soften and absorb the flavors.

Serve: Spoon the warm tuna and mushroom mixture onto serving plates, top with the crispy fried potatoes you made earlier, and enjoy with warm bread or pickles 🙂.

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