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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 25 minutes

    Serves: 4


    • 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


    1. 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.

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