Mezroota ( Tuna With Onions ) |
|
 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 3 |
|
This is a traditional Omani summertime favorite, a light tuna with rice dish, that needs heat and sun to turn out just right. The traditional version uses O-al or dried Omani fish, soaked in water & boiled with turmeric powder until the fish is very tender. The prep of this intrigued me. My onions are in the sun now. Ingredients:
4 cups of thinly sliced onions |
3 tablespoons salt |
2 (6 ounce) cans canned tuna, drained |
2 tablespoons of melted butter |
1/4 cup lemon juice or 1/4 cup lime juice |
1 tablespoon ground cumin |
1/2 teaspoon cayenne |
1 tablespoon slightly crushed oregano leaves |
1 big pinch saffron (optional) |
3/4 cup water |
cooked white rice |
Directions:
1. In a bowl, salt the sliced onions. Mix well. Place the bowl outside in direct sunlight on a hot day and leave for at least an hour. Bring in the onions; wash in water, squeezing them gently. Drain. Wash again two or three times. Drain.
2. Flake the tuna and add to the onions with the rest of the ingredients. Add 3/4 cup of water and salt to taste.
3. Serve immediately over hot cooked white rice.
|
|