Nasi Goreng Tuna With Herbs
- Ready In:
- 1hr 20mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 2⁄3 cup basmati rice, uncooked
- 1⁄3 cup brown rice, uncooked
- 5 garlic cloves
- 1 red onion
- 1⁄2 stalk lemongrass
- 1 red chili pepper
- 4 tablespoons olive oil
- 340 g chunk tuna
- 1⁄2 lemon, juice and rind of
- fresh ground pepper
- sea salt
- 1 tablespoon chicken bouillon powder
- 1 tablespoon basil
- 1 tablespoon parsley
- 1⁄4 cup fresh coriander leaves, finely chopped
directions
- 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.
- Meanwhile, crush garlic, onion, lemongrass, and chili in the food processor.
- Heat olive oil in a wok and sautee the processed spices till fragrant.
- Add tuna. Continue stirring.
- Add cooked rice. Sprinkle with lemon juice, pepper, salt, chicken powder, basil, parsley, and coriander leaves.
- Serve with tomato salsa.
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RECIPE SUBMITTED BY
I'm a board director at a theater company, a radio talk show host, aspiring journalist, and college student. I cook home style dishes, mostly self-learnt. Originally from Indonesia and having lived in Europe, the U.S., Australia, my cooking instincts remain basically Asian but occasionally one would find a Mediterranean twang in it as well. I speak fluent English, Dutch, and five variants of Indonesian (proper, "gaul", and regional dialects of Java, Papua, and Timor).