Tuna Kedgeree

Name: Tuna Kedgeree
Ingredients: 2 oz long-grain rice; 2 1/2 tbsp butter; 1 None red onion, finely chopped; 3/4 inch fresh ginger, peeled, grated; 2 tsp curry powder; 1 (15 oz) can tuna, drained, flaked; 1 None red pepper, seeded, sliced; 2 tbsp lime juice, plus wedges to serve; 4 None large hard-boiled eggs, peeled, quartered; None None yogurt, sliced cucumber and sliced red chili, to serve

10 ingredients

3 steps

Ingredients

2 oz long-grain rice
2 1/2 tbsp butter
1 None red onion, finely chopped
3/4 inch fresh ginger, peeled, grated
2 tsp curry powder
1 (15 oz) can tuna, drained, flaked
1 None red pepper, seeded, sliced
2 tbsp lime juice, plus wedges to serve
4 None large hard-boiled eggs, peeled, quartered
None None yogurt, sliced cucumber and sliced red chili, to serve

Directions

1

Cook rice following package instructions. Drain and let cool.
2

In a large saucepan, melt butter over medium heat. Saute onion for 4-5 mins, until tender. Add ginger and curry powder. Cook for 1-2 mins, stirring, until fragrant. Mix in rice and cook, stirring, for 1 min, coating well in spice mixture. Remove from heat.
3

Stir tuna, pepper and lime juice through rice mixture and season to taste. Top with hard-boiled eggs, yogurt, cucumber and chili. Serve with lime wedges.