Tuna Sandwich and the Lost History of Tuna in the Godavari Belt

Before canned tuna became a global pantry star, the Godavari belt had its own quiet love story with tuna. Long before commercial trawlers and export units, local fishermen near Kakinada and Yanam would catch wild Indian tuna during seasonal runs.

Tuna wasn’t cooked in elaborate curries then, baby. It was treated simply, almost respectfully. The fish would be lightly salted, pan roasted or flaked, and tucked into soft pao or homemade bread. Fishermen carried these sandwiches on their boats because tuna stayed firm, flavourful and didn’t spoil quickly in the coastal heat.

Today, that humble sandwich has been revived using fresh, clean, ammonia free tuna from Godavari Catch. Simple, wholesome and incredibly satisfying.

Godavari Style Tuna Sandwich

Ingredients

• 200 g fresh tuna, boiled or lightly pan seared

• 1 small onion, finely chopped

• 1 green chilli, chopped

• 1 tbsp lemon juice

• 1 tbsp mayonnaise (optional but lovely)

• Salt and pepper to taste

• 4 slices soft bread or pao

• A few lettuce leaves

Method

1. Flake the cooked tuna into a bowl.

2. Add onions, green chilli, lemon juice, pepper and salt.

3. Add a touch of mayo for creaminess if you like, sweetheart.

4. Spread on bread, layer with crisp lettuce and press gently.

5. Slice and serve immediately.

A forgotten coastal favourite, reborn.