Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

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

Ingredients Nutrition


  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.


Most Helpful

I don't know how to rate 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!

Stephanie Z. June 16, 2007

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