Name: Curried tuna and rice
Prep time: 12 min
Total time: 35 min
Yield: 3 servings
Ingredients: 200 g Long grain rice; 2 pack Tuna (tinned, in oil); 10 g Curry powder; 3 g Turmeric (ground); 20 g Onion (dried, flakes); 30 g Raisins; 35 ml Vegetable oil (sunflower or rapeseed); 20 ml Lemon juice (bottled); 4 g Salt (fine)

Curried tuna and rice

An established dish converted to shelf-stable ingredients. Every substitution is documented below.

How long it keeps

About 6 months, set by Raisins.

Indicative, for planning a build before you buy. The answer for a pack you already own is the best before date printed on it, and that only holds if it has been stored as the label says.

Serves

Burners

Pans

Water

0.7 L

Active

12 min

Total

35 min

Ingredients

Long grain rice 200 g
Tuna (tinned, in oil) 2 pack
Curry powder 10 g
Turmeric (ground) 3 g
Onion (dried, flakes) 20 g
Raisins 30 g
Vegetable oil (sunflower or rapeseed) 35 ml
Lemon juice (bottled) 20 ml
Salt (fine) 4 g

Rinse the rice. Into the pan with 400 ml water, the turmeric and salt. Boil, lid on, lowest heat, 12 minutes. Off the heat, lid on, 10 minutes.
Meanwhile heat the oil in a mug or a second pan. Dried onion two or three minutes until sweet, then the curry powder for thirty seconds: off the heat if it looks like catching.
Raisins into the hot oil off the heat so they plump.
Fork the rice through, tip in the spiced oil, then fold the drained tuna through in flakes rather than stirring it to paste.
Lemon juice over, generously.

Good hot and genuinely good at ambient temperature an hour later, which is what made the original a breakfast dish.

Cook it to the meal: see the rice page.

Serves 3.

What this was adapted from

Kedgeree: the Anglo-Indian breakfast of rice, smoked fish and curry spice

smoked haddock and boiled eggs → tinned tuna, added at the end

Kedgeree is built on smoked fish and egg, neither of which keeps. Tuna gives the protein and takes the spice well, but the dish loses the smoke entirely and the richness the egg provided -- so it leans on more oil and a firmer hand with the curry powder.