Steamed Tuna with Rice

Name: Steamed Tuna with Rice
Prep time: 2 min
Cook time: 30 min
Total time: 32 min
Yield: For 4 people
Ingredients: ½ tsp salt; ½ tsp chilli powder; 1 tbsp lemon juice; 3 tbsp olive or peanut oil; 340 g/12 oz/1½ cups long grain rice, preferably Basmati, soaked in cold water for at least 2 hours; 340 g/12 oz/1½ cups long grain rice, preferably Basmati, soaked in cold water for at least 2 hours; 4 tuna steaks, each weighing 140–200 g/5–7 oz; 1 tsp finely chopped ginger root; 2 large tomatoes, skinned and chopped; Salt and pepper; Salt and pepper; 3 tbsp olive or peanut oil; 2 onions, finely chopped; 450 g/1 lb button mushrooms, cleaned and sliced; 2–6 large red chillies, de-seeded and chopped (optional); 450 g/1 lb spinach or cos lettuce, washed and coarsely shredded; 450 g/1 lb spinach or cos lettuce, washed and coarsely shredded; 390 ml/14 fl oz/1¾ cups fish stock or water; 390 ml/14 fl oz/1¾ cups fish stock or water

Preparation info

For
4
people

Difficulty
Easy
Ready in
35 min

Appears in

The Rice Book

By Sri Owen

Published 1993

About

This is an excellent one-dish meal, preferably cooked in a ceramic or enamel pot with a tight-fitting lid that can come direct from stove to table. For me, the chillies are an important ingredient, but of course you can put in fewer chillies or none at all if you prefer. If you soak the rice and prepare the other ingredients in the morning, you can count on the food being ready to serve 30 minutes after the pot goes on the stove.

Ingredients

Fish course
Pescatarian
Spicy

Ingredients

Method