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Spicy Tuna and Herb Fried Rice
Spicy Tuna and Herb Fried Rice is a modern British recipe for a fusion-style dish of fried leftover rice with tinned tuna and crispy shallots. The full recipe is presented here and I hope you enjoy this classic British version of: Spicy Tuna and Herb Fried Rice.
prep time
10 minutes
cook time
15 minutes
Total Time:
25 minutes
Serves:
2
Rating: 
Tags : British Recipes
This is a really tasty dish and a great way of using up leftover rice. If you want a super-quick, economical and tasty way of using up leftovers and tinned tuna this recipe is for you!
Ingredients:
2 garlic cloves, peeled and coarsely chopped
15g (1/2 oz) piece fresh ginger, peeled and roughly chopped
2 large tomatoes
2 red chillies, coarsely chopped (remove and discard the pith and seeds if you prefer less heat)
1 tbsp honey
3 tbsp soy sauce
4 tbsp olive oil
Salt and freshly-ground black pepper
350g cooked rice (most rice will triple when cooked, so you’ll need about 120g uncooked rice)
2 x 160g tins tuna in olive oil, drained (200g net weight)
3⅓ tbsp chives, finely chopped
2½ tbsp coriander (cilantro) leaves, finely chopped
1 lime, juice
1 lime, quartered, to serve
30g crispy shallots (homemade or shop-bought; optional)
Method:
Combine the first six ingredients in the small bowl of a food processor with two tablespoons of oil and a quarter-teaspoon of salt, and blitz to make a smooth sauce.
Heat a wok or deep frying pan on a high heat, add a third of the sauce and stir-fry for three minutes, until thickened and reduced (careful, it might spit!). Add the cooked rice and two tablespoons of oil, and fry for eight minutes, stirring every now and then, until the rice is browned and crisp.
Stir through the remainder of the sauce, the tuna, herbs and lime juice, and divide between to two plates. Serve topped with crispy shallots, if using, the lime wedges for squeezing on top and a drizzle of chilli oil, if you like.
