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Recipe

Tuna kedgeree

Jul 31, 2011 2:00pm
  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Tuna kedgeree
  • 1 1/4 cup long-grain rice
  • 30 gram butter
  • 1 finely chopped red onion
  • 2 piece, grated ginger
  • 2 teaspoon curry powder
  • 425 gram can, drained, flaked tuna
  • 1 seeded, sliced red capsicum
  • 2 tablespoon lime juice, plus wedges to serve
  • 4 hard-boiled, peeled, quartered (see note) eggs
  • natural yoghurt, sliced cucumber, sliced red chilli, to serve

Method

Tuna kedgeree
  • 1
    Cook rice in a large saucepan following packet instructions. Drain well and cool.
  • 2
    In a large saucepan, melt butter on medium. Sauté onion 4-5 minutes, until tender. Add ginger and curry powder. Cook 1-2 minutes, stirring, until fragrant.
  • 3
    Mix in rice and cook, stirring, 1 minute, coating well in spice mixture. Remove from heat.
  • 4
    Stir tuna, capsicum and juice through. Season to taste. Serve topped with egg, yoghurt, cucumber and chilli.

Notes

For hard-boiled eggs, place cold eggs in a saucepan of cold water. Bring to the boil on medium, then simmer 4-5 minutes. Cool under cold, running water. Peel and quarter. These are delicious in burgers.

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