Nasi Goreng Tuna With Herbs Recipe #379529
A modification of the popular Indonesian dish, but with a totally different refreshing flavour inspired by Thai and Mediterranean ingredients. It's full of fiber, antioxidants, and protein! If the traditional nasi goreng is usually served with pickles, I serve this with tomato salsa (recipe available too!). This recipe was invented as I cooked lunch for my boyfriend before a soccer match.
by Ms. Kilroy
1½ hours | 1 hour prep
SERVES 4
- 2/3 cup basmati rice, uncooked
- 1/3 cup brown rice, uncooked
- 5 garlic cloves
- 1 red onion
- 1/2 stalk lemongrass
- 1 red chili pepper
- 4 tablespoons olive oil
- 340 g chunk tuna
- 1/2 lemon, juice and rind of
- fresh ground pepper
- sea salt
- 1 tablespoon chicken bouillon powder
- 1 tablespoon basil
- 1 tablespoon parsley
- 1/4 cup fresh coriander leaves, finely chopped
- Combine basmati rice and brown rice. Wash, then cook separately. I recommend using a rice cooker. Otherwise, with 2 cups of water on medium-low heat on the stove top, leave it alone until the rice absorbs the water and becomes tender.
- Meanwhile, crush garlic, onion, lemongrass, and chili in the food processor.
- Heat olive oil in a wok and sautee the processed spices till fragrant.
- Add tuna. Continue stirring.
- Add cooked rice. Sprinkle with lemon juice, pepper, salt, chicken powder, basil, parsley, and coriander leaves.
- Serve with tomato salsa.
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5 stars