Celebrate summer with bold Mediterranean flavours. This light yet satisfying dish brings together fragrant basmati rice, sweet dried fruit, and TRATA's Smoked Tuna Salad with Quinoa for a meal that's perfect for warm-weather lunches or easy dinners on the patio.
Makes 4 Servings
Ingredients
- 2 tins TRATA Smoked Tuna Salad with Quinoa
- 1 1/2 cups basmati rice
- 1 3/4 cups cold water
- Salt
- 1 large onion, thinly sliced
- 4 spring onions, finely chopped
- 2 cloves garlic, finely chopped
- 1 piece fresh ginger, grated
- 2 tbsp olive oil
- 2 tbsp black raisins
- 10 dried apricots, thinly sliced
Sauce Ingredients
- ½ tsp turmeric powder
- A little warm water
- 1 cup strained yogurt
- Salt and pepper
Instructions
- Prepare the rice: Rinse the rice in a colander under cold running water. Transfer to a bowl, cover with water, and let soak for 15 minutes. Drain. In a pot, combine the rice with the cold water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 12 minutes. Remove from heat, uncover, and place a clean kitchen towel over the pot. Replace the lid and let it rest for 15 minutes.
- Make the sauce: In a small bowl, dissolve the turmeric in a little warm water. Stir in the strained yogurt, season with salt and pepper, and mix until smooth. Set aside.
- Cook the aromatics and tuna mixture: In a large frying pan, heat the olive oil over medium heat. Add the onion, spring onions, garlic, and ginger. Season with salt and cook, covered, for about 15 minutes, stirring occasionally, until soft and fragrant. Add the raisins, apricots, and both tins of TRATA Smoked Tuna Salad with Quinoa. Stir to combine and heat through.
- Assemble and serve: Gently mix the tuna mixture with the fluffed rice. Serve warm, accompanied by the turmeric yogurt sauce.