Easy, peasy, and so delicious.
2 Albacore tuna steaks
8 ounces Basmati rice
1 medium onion, chopped
3 tbsp butter
8 ounces sliced mushrooms, sauteed
Heat oven to 425F. Place tuna steaks in a baking dish and add 2 cups of water. Bake, covered in foil, for 25-30 minutes, or until tuna flakes and is cooked through. Drain off cooking liquid and reserve. Using forks, flake the tuna.
In a medium sized saucepan with a tight fitting lid, melt butter, and sauté onion until just translucent. Add Basmati rice and swirl around with onion and butter to coat.
Add enough water to the reserved cooking liquid (if necessary) to make 2 cups of liquid. Add to the rice, stir to combine, and bring to a boil. Reduce to low and clamp on the lid. Allow to cook for 15-20 minutes or until all liquid is evaporated.
Turn the rice out into a serving dish and, using forks or bamboo spatulas to combine, add tuna and mushrooms. (Never use spoons because that makes the rice gummy.) A nice addition might be freshly cooked peas, asparagus cuts, or even broccoli florets. Some people might like quartered hard boiled eggs (I recommend 3 or 4 eggs be used), and you may sprinkle with dill, cilantro, or parsley for additional colour if desired.
Serves 4, generously.
