Tuna kedgeree recipe

By Lucy Williams

  1. Serves 4
  2. Takes 10 minutes to make, 20 minutes to cook
  3. Rating

Throw some tuna into this quick kedgeree recipe for a midweek supper to shout about.

tried and tested
Tuna kedgeree


  1. 1 tbsp olive oil
  2. Large knob of softened butter (see tip)
  3. 1½ tsp ground turmeric
  4. 1 tsp cumin seeds
  5. 300g basmati rice, rinsed
  6. 620ml vegetable stock, hot
  7. 250g frozen mixed grilled vegetables (from Waitrose)
  8. 80g frozen peas
  9. 40g flaked almonds, toasted
  10. 2 x 185g tins tuna, drained and flaked
  11. 3 large free-range eggs, cooked for 8 minutes in a pan of boiling water, peeled and quartered


  1. 1. Heat the oil and half the butter in a large frying pan, then add the dried spices and fry for a couple of minutes. Stir in the rice, then pour over the stock. Bring to the boil, then cover and simmer over a gentle heat for 12 minutes.
  2. 2. Gently stir in the frozen mixed vegetables, peas and flaked almonds. Cover and cook for 5 minutes more over a gentle heat until the rice is tender and the stock has been absorbed.
  3. 3. Remove from the heat. Season well, then stir in the remaining butter and tinned tuna. Top with the eggs. Cover and leave for 5 minutes to warm through.

Nutritional info

PER SERVING 691kcals, 25.9g fat (5.7g saturated), 39.5g protein, 67.4g carbs, 4.5g sugar, 1.3g salt

Chef's tip

If you have a leftover tub of cream lingering in your fridge, stir through a couple of tablespoonfuls instead of the butter at the end of cooking.


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