Recipe of the Day
Mezroota – Tuna and Rice
This simplified form of a light Omani dish is favoured during the hot summer months. Traditionally, a type of dried Omani fish, soaked in water and boiled with turmeric powder is used. However, tuna makes a great substitute. Serves 4.
- 1 large Spanish onion, thinly sliced
- 2 tablespoons of salt
- 1 can tuna, 6oz, drained and flaked with a fork
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne
- 2 teaspoons crushed dried oregano leaves
- 2 cups hot cooked white rice
Thoroughly mix onion and salt in a bowl then place bowl outside in hot sunlight and allow to stand for 2 hours.
Wash onions in water several times and drain after each washing. Place drained onions in a mixing bowl then stir in the remaining ingredients, except rice, and thoroughly mix.
Spread cooked white rice on a platter then cover evenly with the mixing bowl contents and serve immediately.