Quick Tuna Rendang On Wholegrain Rice-Honest Mum

Fast Tuna Rendang On Wholegrain Rice.

Rendang is a spicy meat dish that originates from Indonesia, however as my husband Peter doesn’t eat meat, he developed this tuna different as an alternative.

Packed full of massive flavours, Rendang is fragrant with zingy flavours of lemongrass and ginger which work properly with no matter you eat with it.

In contrast to the normal beef Rendang which takes hours to develop into tender, the tuna Rendang could be made in lower than half-hour, making it the right dish for mid-week meals. To maintain it easy, we use Rendang paste which could be purchased in most good supermarkets.

Though much less frequent than Thai and Indian curries, the Rendang is a must-try dish having lately been voted the primary dish in CNN’s survey of the ‘World’s 50 Most Scrumptious Meals’.

Tuna rendang on wholegrain rice

Elements

Serves 2

• 1 tbsp of coconut oil
• 1 onion, diced
• 2-3 tbsp Rendang paste
• 2 x 160g tins of tuna in spring water
• 1 x 400ml cans coconut milk
• ¼ tsp salt
• 1 recent chilli, sliced
• 500g of wholegrain rice, cooked in keeping with packet directions

Technique 

Warmth 2 tbsp of coconut oil in a wok or massive shallow pan, cook dinner the onion till tender and fragrant after which add the paste and tuna and stir fry for an additional 2 minutes.

Add the coconut milk and a pinch of salt, simmer over a medium warmth for 10-Quarter-hour.

Serve with the cooked wholegrain rice and garnish with recent chilli.