Mezroota
photo by Stephanie Z.
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 946.36 ml thinly sliced onions
- 44.37 ml salt
- 170.09 g can canned tuna, drained
- 29.58 ml melted butter
- 59.14 ml lemon juice or 59.14 ml lime juice
- 14.79 ml ground cumin
- 2.46 ml cayenne
- 14.79 ml crushed oregano leaves
- 0.25 ml saffron (optional)
- cooked white rice
directions
- In a bowl, salt the sliced onions.
- Mix well.
- Place the bowl outside in direct sunlight on a hot day and leave for at least an hour.
- Bring in the onions. Wash the onions in water, squeezing them gently. Drain. Wash again two or three times. Drain.
- Flake the tuna and add to the onions with the rest of the ingredients. Add 3/4 cup of water and salt to taste.
- Serve immediately over hot cooked white rice.
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Reviews
-
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!
RECIPE SUBMITTED BY
Sageca
Canada
I love to cook, read recipe books and food magazines,spend time in kitchen stores, grocery stores, gourmet shops, learning new cooking techniques, trying new kitchen gadgets,tasting exotic foods,enjoying a wonderful meal. I've always had a herb garden; now I have containers on my patio with my must have herbs. It seems, everything tastes better with fresh herbs!