Nasi Goreng Tuna With Herbs

Ms. Kilroy's Note:

A modification of the popular Indonesian dish, but with a totally different refreshing flavour inspired by Thai and Mediterranean ingredients. It's full of fiber, antioxidants, and protein! If the traditional nasi goreng is usually served with pickles, I serve this with tomato salsa (recipe available too!). This recipe was invented as I cooked lunch for my boyfriend before a soccer match.

• Total Time: 1 hrs 20 mins
• Prep Time: 1 hrs
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 2⁄3; cup basmati rice , uncooked
• 1⁄3; cup brown rice , uncooked
• 5 garlic cloves
• 1 red onion
• ½ stalk lemongrass
• 1 red chili pepper
• 4 tablespoons olive oil
• 340 g chunk tuna
• ½ lemon , juice and rind of
• fresh ground pepper
• sea salt
• 1 tablespoon chicken bouillon powder
• 1 tablespoon basil
• 1 tablespoon parsley
• ¼ cup fresh coriander leaves , finely chopped

Directions:

1. Combine basmati rice and brown rice. Wash, then cook separately. I recommend using a rice cooker. Otherwise, with 2 cups of water on medium-low heat on the stove top, leave it alone until the rice absorbs the water and becomes tender.
2. Meanwhile, crush garlic, onion, lemongrass, and chili in the food processor.
3. Heat olive oil in a wok and sautee the processed spices till fragrant.
4. Add tuna. Continue stirring.
5. Add cooked rice. Sprinkle with lemon juice, pepper, salt, chicken powder, basil, parsley, and coriander leaves.
6. Serve with tomato salsa.