serves
2-4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
2-4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 2 tbsp olive oil
- 2-3 tsp cumin seeds
- 2 tsp ground coriander
- 2 cloves garlic, peeled and finely chopped
- 1 large brown or Spanish onion, peeled, diced into 5 mm cubes
- ½ tsp dried chilli flakes
- 425 g tin tuna in oil, drained thoroughly and flaked
- 1 cup (185 g) cooked jasmine or basmati rice
- 2-3 medium vine-ripened tomatoes, diced into 1 cm cubes
- ⅓ cup chopped coriander, including stalks
- ⅓ cup chopped mint leaves
- ⅓ cup chopped parsley
- light soy sauce, to taste
Instructions
In a large non-stick frypan, heat the oil over medium heat with the cumin seeds and coriander until spices are fragrant and foaming. Add the garlic, onion, chilli and salt and sauté until onion is tender. Add the tuna and rice and cook until heated through. Remove from the heat, add the tomatoes, the chopped herbs and some pepper. Mix or toss until combined, season with the soy and serve immediately.
Photograph by Randy Larcombe Photography.
Reproduced with permission from the book Same Same But Different by Poh Ling Yeow, published by ABC Books/HarperCollins Publishers Australia, 2014.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
