SunRice

Poh’s Spiced Tuna & Coriander Rice

I am using:

Raw rice
Microwave rice

Prep time

10min

Cook time

30min

This coriander and spiced tuna rice dish is a tasty and easy recipe for lunch or dinner! This low fat recipe and can also be enjoyed cool as a rice salad.

SunRice White Medium Grain Rice

Medium Grain Rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes and is a good choice for delicious desserts. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

1½ cup SunRice White Medium Grain Rice
2 tsp Cumin Seeds
1 Large Brown Onion (diced 1cm)
2 can Tuna In Oil (drained, flaked)
⅔ cup Firmly Packed Fresh Coriander (or mint, flat leaf parsley or combined)

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Tender

Soft

Photo of Poh’s Spiced Tuna & Coriander Rice

Method

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.

Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds! Or for added wholegrains, try SunRice Steamed Brown rice.
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.
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. Serve with lemon if desired.