Prep 10 mins | Cook 15 mins | Serves 4
1¼ cups long grain rice
30 g butter
1 red onion, nely chopped 2-cm grated ginger
2 tsps curry powder
425 g canned tuna, drained, aked 1 red capsicum, seeded, sliced
2 tbsps lime juice plus wedges to serve 4 eggs, hard-boiled, peeled, quartered 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, capsicum and juice through. Season to taste. Serve topped with egg, yoghurt, cucumber and chilli.