Mezroota

READY IN: 1hr 15mins
Recipe by Sage

This is a traditional Omani summertime favorite, a light tuna with rice lunch, that needs heat and sun to turn out just right.

Top Review by Stephanie Z.

I don't know how to rate this..it was interesting. I have never made anything like it. It was not very hot (only about 80F) here in PA today, so I left the onions out in the sun for 3-4 hours. The onions softened and gave off a very pleasant smell. I felt that the spices and tuna went very well with this, but I would prefer to serve it without rice, personally. Thanks Sage!

Ingredients Nutrition

Directions

  1. In a bowl, salt the sliced onions.
  2. Mix well.
  3. Place the bowl outside in direct sunlight on a hot day and leave for at least an hour.
  4. Bring in the onions. Wash the onions in water, squeezing them gently. Drain. Wash again two or three times. Drain.
  5. Flake the tuna and add to the onions with the rest of the ingredients. Add 3/4 cup of water and salt to taste.
  6. Serve immediately over hot cooked white rice.

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