Prep 20 mins
Cook 1 hr
This is a traditional Omani summertime favorite, a light tuna with rice dish, that needs heat and sun to turn out just right. The traditional version uses "O-al" or dried Omani fish, soaked in water & boiled with turmeric powder until the fish is very tender. I found this recipe while browsing around getting familiar with other cuisines for ZWT 2006. The prep of this intrigued me. My onions are in the sun now.
- 4 cups of thinly sliced onions
- 3 tablespoons salt
- 2 (6 ounce) cans canned tuna, drained
- 2 tablespoons of melted butter
- 1⁄4 cup lemon juice or 1⁄4 cup lime juice
- 1 tablespoon ground cumin
- 1⁄2 teaspoon cayenne
- 1 tablespoon slightly crushed oregano leaves
- 1 big pinch saffron (optional)
- 3⁄4 cup water
- cooked white rice
- 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 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.