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Tuna kedgeree

Published: 13 Jul 18
Updated: 18 Mar 24

This is the essential storecupboard kedgeree recipe – and uses tinned tuna, instead of the more usual smoked haddock. Ideal for the hectic midweek when you don’t have time to shop.

Easy
September 2012

Test kitchen approved

Serves 4
Takes 15 minutes to make, 20 minutes to cook

This is the essential storecupboard kedgeree recipe – and uses tinned tuna, instead of the more usual smoked haddock. Ideal for the hectic midweek when you don’t have time to shop.

Nutrition: per serving

Calories: 589kcals
Fat: 22.1g (5.1g saturated)
Protein: 35.5g
Carbohydrates: 57.9g (1.4g sugars)
Fibre: 0.5g
Salt: 0.9g

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Ingredients

4 medium free-range eggs
2 tbsp olive oil
1 onion, finely sliced
1 tsp ground turmeric
1 tsp garam masala
300g basmati rice
2 x 160g good-quality tinned tuna steaks in oil, drained
Handful of fresh coriander, chopped (optional)
Good knob of butter

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Method

Put the eggs into a pan of cold water and bring to the boil. Once boiling, cook for 4 minutes more, then drain and refresh under cold water to prevent them cooking further. Peel when cool.
Meanwhile, heat the oil in a pan and gently fry the onion for 10 minutes until really soft and tender. Stir in the spices and fry for a couple of minutes, then stir in the rice to coat the grains in the oil.
Pour in 600ml boiling water, season well, then cover the pan and cook for 10 minutes over a very low heat until all the water has been absorbed and the rice is cooked.