Tuna Pilaf

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Tuna Pilaf

This is an old stand-by from the days when food companies would provide you with recipe books based on their products, if you mailed them a stamped self-addressed envelope. I have heavily modified it.
Total Time 40minutes
Servings 3people
Author Mark Chapman

Ingredients

  • 1 medium onion sliced
  • 1 ½ cups brown long grain rice
  • 2 cups hot chicken or vegetable stock
  • 1 Tbsp curry powder or 1 tsp cloves 1 tsp cinnamon, 2 tsp cumin
  • 1 tsp dried chilli flakes or chilli powder optional
  • 1 x 400g tin of tuna in oil
  • ½ cup chopped dates
  • ½ cup frozen peas
  • 1 cup frozen spinach
  • ½ cup toasted almond slivers
  • Black pepper to taste

Instructions

  • Decant most of the oil from the tin of tuna into a heavy pan with a lid.
  • Add onion and fry on medium heat until starting to colour (5 minutes).
  • Add spices and fry until fragrant (1 minute).
  • Reduce heat to low, add rice and fry for 2-3 minutes.
  • Add stock and pepper.
  • Bring to boil, reduce heat and simmer covered for about 15 minutes or until rice is nearly done.
  • Add peas, spinach and dates, and cook for another 5 minutes.
  • Add tuna and break it up into the rice. Turn off the heat and leave the tuna to heat through.
  • Served topped with almonds.
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2 Comments

  • 5 stars
    This is the first time that I’ve tried using dates as more region-appropriate instead of the sultanas specified in the original, and they partly dissolved into the rice. I liked the effect but you might want to add them with the tuna instead.

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