| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Sainsbury4, Sainsbury’s |
2 |
servings |
INGREDIENTS
| 25 |
g |
Butter; (1oz) |
| 175 |
g |
Basmati rice; cooked (6oz) |
| 1 |
|
198 gram can tuna; drained and flaked |
|
|
; (7oz) |
| 2 |
tb |
Freshly chopped parsley |
|
|
Salt and freshly ground black pepper |
|
|
Grated rind and juice of 1/2 lemon |
| 2 |
|
Hard-boiled eggs; quartered |
|
|
Lemon wedges to serve |
INSTRUCTIONS
1. Heat the butter in a pan and add the rice, tuna, parsley, seasoning, and
lemon rind and juice.
2. Heat through for 4-5 minutes, stirring occasionally. Add the eggs, then
transfer to a warmed serving dish.
3. Serve immediately, garnished with lemon wedges.
Converted by MC_Buster.
NOTES : Quick and easy to make dish when you have little left in the
refrigerator !
Converted by MM_Buster v2.0l.
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