RCI-RC.004.0176.001
Mezroota
A traditional Omani summertime favorite, a light Tuna with rice lunch, that needs heat and sun to turn out just right.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- of thinly sliced onions4 cups
- rounded tablespoons of salt3 unit
- of tuna1 candrained
- 2 tablespoons
- of lemon or lime juice¼ cup
- 1 tablespoon
- cayenne (red) pepper powder½ teaspoon
- slightly crushed oregano leaves1 tablespoons
- a big pinch of saffron (optional)1 unit
- 1 unit
Method
1
Slice onions into thin rounds and place them in a large, heavy-bottomed pot or deep skillet.
2
Sprinkle the salt over the onions and stir well to distribute evenly. Let the onions sit for 2-3 minutes to begin releasing their juices.
3
Heat the pot over medium heat, stirring occasionally, until the onions become soft and translucent.
10 minutes
4
Pour the melted butter over the onions and stir to coat thoroughly.
5
Add the drained tuna to the pot, breaking it up gently with a spoon and mixing it evenly with the onions.
6
Combine the ground cumin, cayenne pepper, oregano, and saffron (if using) in a small bowl, then sprinkle this spice mixture over the tuna and onions.
7
Stir the mixture well and cook over medium heat for 3-4 minutes to allow the spices to bloom and the flavors to meld.
4 minutes
8
Pour the lemon or lime juice over the mixture and stir gently but thoroughly to incorporate.
9
Continue cooking for another 2-3 minutes, stirring occasionally, until the liquid reduces slightly and the dish is heated through.
3 minutes
10
Serve the mezroota over fluffy white rice, spooning the tuna and onion mixture generously over each portion.