Steamed Tuna with Rice

Preparation info

  • For


    • Difficulty


    • 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.