How to Make Fish Saloon; A Delicious Southern Dish

1. Preparing the cans

Place Suru tuna cans in a pot and add enough boiling water to cover the cans. Let them simmer for 20 minutes over low heat to infuse the aroma and make them easier to open. This process increases the cook's peace of mind — just like the old tradition.

2. Sun-dried onions

Thinly slice three medium onions, sprinkle some salt, and spread the onions on a tray or thin dish. Place them under the sun for an hour to remove the sharpness of the onions and bring out their natural sweetness. This step makes the flavor mild and delightful.
3. Lemon and other flavorings

Juice six lemons. Finely chop fresh parsley and chop green chili to taste. Prepare chili flakes to add some heat if desired. Everything should look fresh and fragrant from the garden.
4. Mixing the ingredients

Open the cooked tuna cans in a bowl and flake them with a fork to soften their texture. Add the sun-dried onions, lemon juice, parsley, and green chili. If you like, add a little olive oil or liquid oil. Mix everything with your hands or a spoon from the outside in until well combined.
5. Preparing the smoky flavor

Heat a piece of charcoal until it is completely red and hot. Take an empty lemon peel (or half a lemon) and place the charcoal inside. Quickly drizzle a little oil over the charcoal; fragrant smoke will rise.
6. Smoking the Saloneh dish Suru tuna Arrange the tuna mixture in a serving dish. Place the hot charcoal inside the lemon peel in the middle or beside the dish and immediately seal the dish tightly or cover it with a small lid and cloth to trap the smoke inside. 3-5 minutes is enough for the smoky flavor to infuse the Saloneh — be careful not to let the smoke become too bitter.

7. Opening and serving
Gently open the lid; a wave of smoky and lemon aroma will emerge. Serve the Saloneh with fresh bread or traditional bread. Each bite combines the tartness of lemon, the sweetness of onion, the spiciness of chili, and the depth of smokiness.

8. Small tips
Do not place the charcoal too close to the food to avoid bitterness. If there is no sun, place the onions for 20 minutes by the window or under a gentle breeze. And most importantly: enjoy this dish with the people you love — the true flavor comes from gathering and love.

In this link, read the story
of the Suru brand

as well.
The story of the Suru brand

Other southern dishes Simple and quick salads Sun-dried onions for Saloneh with Suru tuna

• Suru rice is one of the popular types of foreign rice known for its unique aroma and flavor. In

• one of the popular types of foreign rice known for its unique aroma and flavor. In this article,

• the steps

for cooking Suru rice