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Tuna pan with rice and yogurt sauce

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Ingredients for 2 servings:

  • 3 cans of tuna in oil
  • 1 onion(s)
  • 1 garlic clove(s)
  • 1 handful of desiccated coconut
  • 1 cup Basmati or other rice
  • 1 pot of natural yogurt, approx. 100 g
  • salt and pepper
  • Paprika powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Tuna pan with that certain something

Mince the garlic clove and onion and fry them well with the tuna – the tuna provides the oil for frying. Season with pepper, salt, and paprika – for that extra kick, add a handful of coconut flakes to the pan. Mix everything well and fry until browned to your liking. Meanwhile, cook the rice. Simply add it loosely to a pot with plenty of water, or according to the instructions. Season the yogurt with pepper and salt and serve as a sauce. (If desired, you can also refine it with tomatoes or cucumber.) Serve everything together.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Tuna pan with rice and yogurt sauce

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