Recipe of the Day

Mezroota – Tuna and Rice

posted on: Dec 8, 2014

This simplified form of a light Omani dish is favoured during the hot summer months. Traditionally, a type of dried Omani fish, soaked in water and boiled with turmeric powder is used. However, tuna makes a great substitute. Serves 4.

• 1 large Spanish onion, thinly sliced
• 2 tablespoons of salt
• 1 can tuna, 6oz, drained and flaked with a fork
• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne
• 2 teaspoons crushed dried oregano leaves
• 2 cups hot cooked white rice

Thoroughly mix onion and salt in a bowl then place bowl outside in hot sunlight and allow to stand for 2 hours.

Wash onions in water several times and drain after each washing. Place drained onions in a mixing bowl then stir in the remaining ingredients, except rice, and thoroughly mix.

Spread cooked white rice on a platter then cover evenly with the mixing bowl contents and serve immediately.