Curried Tuna Rice
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 213.1
- Total Fat: 4.0 g
- Cholesterol: 12.4 mg
- Sodium: 218.9 mg
- Total Carbs: 30.0 g
- Dietary Fiber: 1.7 g
- Protein: 14.6 g
View full nutritional breakdown of Curried Tuna Rice calories by ingredient
Introduction
This dish is really easy, especially if you make it in the rice cooker and has a nice mildly curried flavour. If you don't have Garam Masala (indian allspice) some ground coriander also gives it a bit of a different kick. This dish is really easy, especially if you make it in the rice cooker and has a nice mildly curried flavour. If you don't have Garam Masala (indian allspice) some ground coriander also gives it a bit of a different kick.Number of Servings: 4
Ingredients
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* 1.25 cups of Basmati rice uncooked
* Extra virgin Olive Oil
* Onions, raw, .5 small - chopped
* Garlic, 1 clove - chopped fine
* Tuna, Canned in Water, 1 can
* ground cumin, .5 tsp
* ground garam masala, .5 tsp
* ground tumeric, .5 tsp
* Salt, 1 dash
* Peas, frozen, 1 cup
Directions
* Rinse out the basmati rice and let it stand as you prep the the other items
* In a mid-sized pot, heat the olive oil and put in the onions - cook till slightly brown
* Lower heat to a medium setting
* Put in the tuna, sprinkle in the cumin, garam masala, tumeric and salt.
* Sautee for 3 - 5 minutes, then add frozen peas and sautee for about 3 minutes more
* Add rice and only 2 cups of water. Most recipes cooking Basmati tell you the water/rice ratio should be 2:1, but my experience is that the rice comes out with a firmer, el dente consistency when you cook 1.75:1.
* Cover and bring to a boil and then immediately turn the heat down and cook on low or even simmer until the rice is cooked.
* Makes about 4-1 cup servings
* Simple, tasty and ready in a flash. Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user INSPIREDBYCHJ.
* In a mid-sized pot, heat the olive oil and put in the onions - cook till slightly brown
* Lower heat to a medium setting
* Put in the tuna, sprinkle in the cumin, garam masala, tumeric and salt.
* Sautee for 3 - 5 minutes, then add frozen peas and sautee for about 3 minutes more
* Add rice and only 2 cups of water. Most recipes cooking Basmati tell you the water/rice ratio should be 2:1, but my experience is that the rice comes out with a firmer, el dente consistency when you cook 1.75:1.
* Cover and bring to a boil and then immediately turn the heat down and cook on low or even simmer until the rice is cooked.
* Makes about 4-1 cup servings
* Simple, tasty and ready in a flash. Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user INSPIREDBYCHJ.
Member Ratings For This Recipe
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