Tuna and lemon kedgeree
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 25 | grams | Butter; (1oz) |
| 175 | grams | Basmati rice; cooked (6oz) |
| 1 | 198 gram can tuna; drained and flaked | |
| ; (7oz) | ||
| 2 | tablespoons | Freshly chopped parsley |
| Salt and freshly ground black pepper | ||
| Grated rind and juice of 1/2 lemon | ||
| 2 | Hard-boiled eggs; quartered | |
| Lemon wedges to serve | ||
Directions
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.