Mezroota

Description

A traditional Omani summertime favorite, a light Tuna with rice lunch, that needs heat and sun to turn out just right.

Ingredients

• 4 cups of thinly sliced onions
• 3 rounded tablespoons of salt
• 1 can of tuna, drained
• 2 tablespoons of melted butter
• ¼ cup of lemon or lime juice
• 1 tablespoon of ground cumin
• ½ teaspoon cayenne (red) pepper powder
• 1 tablespoons slightly crushed oregano leaves
• a big pinch of saffron (optional)
• cooked white rice

Directions

1. In a bowl, salt the sliced onions.
2. Mix well.
3. Place the bowl outside in direct sunlight on a hot day and leave for at least an hour.
4. Bring in the onions.
5. Wash the onions in water, squeezing them gently.
6. Drain.
7. Wash again two or three times.
8. Drain.
9. Flake the tuna and add to the onions with the rest of the ingredients.
10. Add ¾ cup of water and salt to taste.
11. Serve immediately over hot cooked white rice.