I love tuna. Love it in all its forms. And rice. Love that too.
So when it comes time to put together a weeknight meal that’s delicious and comforting? Tuna Rice is most definitely the answer.
This rice can be adapted to cook in many number of ways – cook the tuna and rice separately and mix them at the table, or sautee the tuna and raw rice and cook it all in one pot like a pilaff..anyway you dice it, it still turns out a good dinner. The way I usually cook it is the Persian style of cooking rice – because it’s worth the effort – and this recipe does double duty because it not only stretches your dollar by using pantry ingredients, but also makes a double batch, so that you can freeze half to defrost for an easy meal later!
- 1 (400g) can of tuna in spring water, drained
- 1 medium onion, sliced
- 2 large cloves garlic, diced
- 3 small chillies, diced
- 1 tbsp dried dill
- 1 tsp tumeric
- 2 cups raw basmati rice
- 1 tsp ground turmeric
- 2 tbsp butter
- Greek yoghurt, to serve
- Frozen Spinach (optional)
- 0.5 clove garlic (optional)
- Dried dill or dried mint, to serve
- Bring a large pot of salted water to the boil.
- Prepare the onion and garlic, and drain the tuna.
- Boil the basmati rice till 3/4 cooked (about 10 min)
- In a large pan, brown onion and garlic in some oil, and add chilli, tuna, 1 tsp turmeric, and dried dill.
- Drain rice into a large sieve.
- Melt butter and turmeric into the bottom of the pot, and layer parboiled rice and tuna mixture in three or four layers.
- Add another 2 tbsp of water into the pot and simmer for another 10-15 minutes or so, till the rice has finished steaming and is toasted on the bottom.
- While the rice is steaming, prepare the yoghurt. It can be as simple as greek yoghurt sprinkled with dried mint, or if you're feeling fancy, defrost 2 cubes of frozen spinach per 100g or so of yoghurt. Add salt to taste, and if you like, 1/4 -1/2 tsp of fresh garlic paste.
- Because vampires.
- Mix up the rice and serve with the yoghurt!