Tuna and lemon kedgeree

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.

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