Do you like the flavors of food from the Mediterranean or the Middle East?
With loads of fresh tomatoes and coriander and mint?
I love it!
Which was why when I saw this recipe for a One-Pot Tuna Rice, I knew I had to cook this!
It’s like eating a kebab, but with way more subtle flavors.
The first time I had Middle Eastern food was when I was living in New York City. The variety of cuisine available there is just amazing. And I remember going to this rather dingy looking little restaurant, wondering if I was going to get food poisoning from eating there, and lo and behold! I had the most amazing dinner ever! Their falafel was so darn good I ordered a second helping!
I really love how fresh the food tastes.
YUM. YUM. YUM. π
Here, the cumin and coriander imparts a subtle flavor to the otherwise plain rice. And small flakes of tuna, together with the tomatoes really make the dish. What’s more, everything can be cooked in one pot so it really is a fabulous dish to cook on a busy weekday night.
And let me show you how this is done!
In a non-stick skillet, heat the oil with the ground cumin and ground coriander until they turn fragrant and start to foam.
To this, add the onion and fry until the onion starts to soften.
Add the minced garlic and chili and stir until the onion and garlic starts to brown.
Add the drained tuna. Season with salt and black pepper. Stir to combine.
Add the rice, tomatoes, chopped coriander, parsley and mint leaves, turn off the heat and toss until well-combined.
Adjust the seasonings, add more black pepper (loads!) and the dish is ready to be served!
I transferred the rice into a rice cooker to keep warm until dinner time, so this is definitely a great make-ahead meal!
Enjoy!
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- 2-3 teaspoons cumin seeds - I used ground cumin
- 2 teaspoons ground coriander
- 4 cloves garlic, minced
- 1 large red onion, halved and sliced
- 2 large red chilies, seeds removed and sliced
- 425-500g canned tuna (preferably in oil), drained and flaked
- 1.5 cups (277.5g) cooked jasmine or basmati rice
- 2 tomatoes, diced
- 1/3 cup (15g) fresh coriander (including stalks), chopped
- 1/3 cup (15g) mint leaves, chopped
- 1/3 cup (15g) Italian parsley, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- In a non-stick skillet, heat the oil with the ground cumin and ground coriander until they turn fragrant and start to foam.
- To this, add the onion and fry until the onion starts to soften.
- Add the minced garlic and chili and stir until the onion and garlic starts to brown.
- Add the drained tuna. Season with salt and black pepper. Stir to combine.
- Add the rice, tomatoes, chopped coriander, parsley and mint leaves, turn off the heat and toss until well-combined.
- Adjust the seasonings, add more black pepper (loads!) and the dish is ready to be served!
