Mezroota ( Tuna With Onions )

Submitted by SusieQusie

"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."

 

• Ready In: 1hr 20mins
• Ingredients: 11
• Serves: 2-3

ingredients

• 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

directions

1. 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.
2. Flake the tuna and add to the onions with the rest of the ingredients. Add 3/4 cup of water and salt to taste.
3. Serve immediately over hot cooked white rice.