SERVES 4 PREPARATION 10 MINUTES COOKING 20 MINUTES
1¼ cups long-grain rice 30g butter 1 red onion, finely chopped 1 tablespoon grated fresh
ginger 2 teaspoons curry powder 425g can tuna in
springwater, drained 1 red capsicum, seeded, sliced 2 tablespoons lime juice 4 hard-boiled eggs, quartered Greek-style natural yoghurt, sliced Lebanese cucumber, sliced long red chilli to serve
1. Cook rice following packet instructions. Cool. 2. In a large saucepan, melt butter over high heat. Sauté onion for 4-5 minutes until tender. Add ginger and curry powder, then cook for 1 minute until fragrant. 3. Stir rice through, cook for 1 minute, then remove from heat. Fold tuna, capsicum and lime juice through. Season to taste. 4. Serve with eggs, yoghurt, cucumber and chilli.