Serves 2


2 cans of high quality tuna in sunflower oil, drained

1 cup brown rice

1 small red onion finely chopped

1 bunch spring onion, finely sliced

1 tsp garlic, finely minced

1 bullet chili, finely chopped

1 bunch dill, finely chopped

Rind of 1/4 lemon, finely grated

Juice of 1 lemon

3 tbs plain yogurt

1/4 tsp freshly cracked black pepper

3/4 tsp salt

1/4 tsp Spanish paprika

1/4 tsp ground carom seeds (ajwain)

2 tbs freshly chopped coriander

Place the rice in a wide saucepan with two and a half cups of water, a pinch of salt and one tbs of oil. Set this to boil on a low simmer for around 45 minutes or until the rice is just tender (remember brown rice is not as tender as white rice, so it will still have a bite to it). Set aside to cool.

Next combine the tuna, the red onion, the spring onion, garlic, lemon rind, lemon juice, bullet chili, dill, black pepper, salt, Spanish paprika and the ground carom seeds. Fold together gently.

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Now add the rice and fold again.

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Finish by folding in the yoghurt and the coriander.

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I love serving this slightly chilled and with a crisp glass of white wine – fabulous!

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