TUNA KEDGEREE
Prep 10 mins | Cook 15 mins | Serves 4
1¼ cups long grain rice
30 g butter
1 red onion, finely chopped
2-cm grated ginger
2 tsps curry powder
425 g canned tuna, drained, flaked
1 red capsicum, seeded, sliced
2 tbsps lime juice plus wedges to serve
4 eggs, hard-boiled, peeled, quartered (see tip)
Natural yoghurt, sliced cucumber, sliced red chilli, to serve
1. Cook rice in large saucepan following packet instructions. Drain well and cool.
2. In a large saucepan melt butter on medium. Saute onion 4 to 5 mins, until tender. Add ginger and curry powder. Cook 1 to 2 mins, stirring, until fragrant.
3. Mix in rice and cook, stirring, 1 min, coating well in spice mixture. Remove from heat.
4. Stir tuna,…
