Mezroota

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

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 4  cups  thinly sliced onions
• 3  tablespoons salt
• 1 (6 ounce) can canned tuna, drained
• 2  tablespoons  melted butter
• 1⁄4 cup lemon juice or 1⁄4 cup lime juice
• 1  tablespoon ground cumin
• 1⁄2 teaspoon cayenne
• 1  tablespoon  crushed oregano leaves
• 1  pinch saffron (optional)
•  cooked white rice

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.