SunRice
Poh's rice kitchen

Poh’s Spiced Tuna & Coriander Rice

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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

SunRice White Medium Grain Rice

- Round, tender, succulent - Locks in moisture when cooked - Ideal for creamy dishes like paella and risotto - Suitable for Middle Eastern, Korean, and Spanish recipes - Good choice for desserts - 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

Medium

Tender

Tender

Soft

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.

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