Yield: 2 servings
|25 grams||Butter; (1oz)|
|175 grams||Basmati rice; cooked (6oz)|
|1 \N||198 gram can tuna; drained and flaked|
|\N \N||; (7oz)|
|2 tablespoons||Freshly chopped parsley|
|\N \N||Salt and freshly ground black pepper|
|\N \N||Grated rind and juice of 1/2 lemon|
|2 \N||Hard-boiled eggs; quartered|
|\N \N||Lemon wedges to serve|
1. Heat the butter in a pan and add the rice, tuna, parsley, seasoning, and lemon rind and juice.
2. Heat through for 4-5 minutes, stirring occasionally. Add the eggs, then transfer to a warmed serving dish.
3. Serve immediately, garnished with lemon wedges.
Converted by MC_Buster.
NOTES : Quick and easy to make dish when you have little left in the refrigerator !
Converted by MM_Buster v2.0l.