Simple Tuna Rice

Tammi Kwok

This weeknight staple at my house is cheap to make and very conveniently serves 8, meaning that I can freeze half for another simple weeknight dinner later in the week! Gotta love 2 for 1s.

Print Recipe

Prep Time 15

Cook Time 30

Servings 8

Ingredients

For the tuna

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

For the Rice

2 cups raw basmati rice
1 tsp ground turmeric
2 tbsp butter

To serve

Greek yoghurt to serve
Frozen Spinach optional
0.5 clove garlic optional
Dried dill or dried mint to serve

Instructions

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!