Spiced Tuna & Coriander Rice

Ingredients

• 1.5 cup Sunwhite Medium Grain Rice
• 2 tsp Cumin Seeds
• 1 Large Brown Onion, diced 1cm
• 850 g Tuna In Oil, drained, flaked
• 0.75 cup Firmly Packed Fresh Coriander, (or mint, flat leaf parsley or combined)

Method

1. Start with the rice. To cook, in a saucepan, add 1 cup of rice to 2 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro. If you would like to use a brown rice in this recipe, simply add an additional ½ a cup of water.
2. Meanwhile, heat 2 tbs of oil with the cumin in a large non-stick frypan (or wok) over medium heat until the cumin is fragrant. Add the onions and stir-fry until slightly translucent. Add the tuna.
3. Fold through the rice. Stir to combine, then fold in the fresh herbs. If you have a lemon lying around, a sprinkle of zest and 2 tsp of lemon juice will liven things up. Taste and season to taste with light soy or salt, followed by lots of cracked black pepper.