Tuna kedgeree

Tuna kedgeree
  • Serves icon Serves 4
  • Time icon Takes 15 minutes to make, 20 minutes to cook

This is the essential storecupboard kedgeree recipe – and uses tinned tuna, instead of the more usual smoked haddock. Ideal for the hectic midweek when you don’t have time to shop.

Nutrition: per serving

Calories
589kcals
Fat
22.1g (5.1g saturated)
Protein
35.5g
Carbohydrates
57.9g (1.4g sugars)
Fibre
0.5g
Salt
0.9g
Calories
589kcals
Fat
22.1g (5.1g saturated)
Protein
35.5g
Carbohydrates
57.9g (1.4g sugars)
Fibre
0.5g
Salt
0.9g

Ingredients

  • 4 medium free-range eggs
  • 2 tbsp olive oil
  • 1 onion, finely sliced
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • 300g basmati rice
  • 2 x 160g good-quality tinned tuna steaks in oil, drained
  • Handful of fresh coriander, chopped (optional)
  • Good knob of butter

Method

  1. Put the eggs into a pan of cold water and bring to the boil. Once boiling, cook for 4 minutes more, then drain and refresh under cold water to prevent them cooking further. Peel when cool.
  2. Meanwhile, heat the oil in a pan and gently fry the onion for 10 minutes until really soft and tender. Stir in the spices and fry for a couple of minutes, then stir in the rice to coat the grains in the oil.
  3. Pour in 600ml boiling water, season well, then cover the pan and cook for 10 minutes over a very low heat until all the water has been absorbed and the rice is cooked.
  4. Fluff up the rice with a fork and stir in the tuna, coriander (if using) and butter. Serve with a quartered hard-boiled egg per plate.

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