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 | Curried Tuna Rice | Makes enough for four 600ml Bright&Healthy™ lunchkits.
Keeps well for up to 24 hours in refrigerator.
Can be eaten cold or reheated in the microwave.
2 cups cooked rice (see our Microsafe® recipe)
1 tablespoon olive oil
1 tablespoon mild curry powder
2 spring onions, finely chopped
1 clove garlic, finely chopped
1 teaspoon grated ginger
1/2 cup drained canned corn kernels
1/2 cup drained canned pineapple pieces
1/4 cup chopped coriander sprigs
1 cup tuna chunks, canned in brine or oil according to your taste
| Heat oil in a small saucepan. Add curry, stir and fry for a minute, then mix in the remaining ingredients except for tuna. Cook for 30 seconds and remove from the heat. While warm, mix through the tuna. Stir into the rice (use two forks so the rice remains fluffy). Season with salt to taste (optional).
If using just one lunchkit, refrigerate remainder in a Tellfresh® storer.
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