Spicy Tuna Rice
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 1 tsp toasted sesame oil
- • 4 spring onions, (trimmed and finely sliced)
- • 1 red pepper, (deseeded and diced)
- • 75 g tinned sweetcorn, drained ((about half a small tin))
- • 1 tsp garlic granules
- • 1 tbsp soy sauce
- • 2 tbsp sriracha
- • half a lime, (juice only)
- • 250 g pouch ready-to-serve microwave basmati rice
- • 145 g tin tuna chunks in spring water, (drained)
- • a little extra sriracha to drizzle on top
Preparation Steps
Place the wok over a medium to high heat. Add the sesame oil.
Add the peppers and three-quarters of the spring onions, and stir-fry for 3 minutes. Then add the sweetcorn and garlic granules, and cook for a further minute.
Reduce the heat a little, then stir in the soy sauce, sriracha, and lime juice — until well combined.
Squeeze the rice pouch to separate the grains, then empty into the pan, and stir for 2 minutes — until everything is well coated and piping hot.
Add the tuna and stir gently, until thoroughly heated. Then sprinkle over the remaining spring onions and serve with an extra drizzle of sriracha if you like!