Nasi Goreng Tuna With Herbs

"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."
 
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Ready In:
1hr 20mins
Ingredients:
15
Serves:
4
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ingredients

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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).
 
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