Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 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.