One-Pot Tuna Rice
This sounds really good, use fresh tuna from local fishermen if you can, or you can use canned tuna packed in oil. On my to cook list for sure.
Ingredients
- ½-1½ teaspoons ground cumin
- 2 teaspoons ground coriander
- 4 cloves garlic, minced
- 1 large red onion, halved and sliced
- 2 large red chilies, seeded and sliced
- 3 cans tuna in oil, drained, (185 g / 7 oz)
- 1½ cups cooked Jasmine rice
- 2-3 plum tomatoes, diced
- ⅓ cup fresh mint leaves, chopped
- ⅓ cup fresh parsley, chopped
- salt and pepper, to taste
- olive oil
Instructions
- In a non-stick skillet, heat a good splash of olive oil with the ground cumin and ground coriander until they turn fragrant and start to foam. To this, add the onion and fry until the onion starts to soften. Add the minced garlic and chili and stir until the onion and garlic starts to brown.
- Add the drained tuna. Season with salt and black pepper. Stir to combine. Add the rice, tomatoes, chopped coriander, parsley and mint leaves, turn off the heat and toss until well-combined. Adjust the seasonings, adding more black pepper as desired and the dish is ready to be served!
Notes
Low cost per serving.
Shortcut: Tuna.
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