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Tuna Kedgeree
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Tuna Kedgeree
This is a popular dish with children for lunch or tea, but adults will love it, too. It can be eaten hot when it's made or served cold - prepare it in advance and chill for a few hours.
- Preparation time: 10 minutes
- Cooking time: 12 minutes
-
Total time:
22 minutes
Serves: 4
Ingredients
- 250g Waitrose Organic Long Grain White Rice
- 200g can Waitrose Skipjack Tuna Steak in Sunflower Oil
- 195g can Waitrose American Sweetcorn, no added sugar or salt
- 1 pack parsley, chopped
- 2 medium eggs, hard-boiled, shelled and quartered
Method
- Cook the rice according to the instructions on the pack. Drain the tuna and sweetcorn, break up the tuna and mix both into the rice with the parsley. Transfer to a serving dish and arrange the egg quarters on top.
Comments
This recipe was first published in September 2002.
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