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ZAINAB19
Spicy kedgeree with tuna
Rice dish with tomatoes, celery, tuna, white rice, paprika, spring onion
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Ingredients
Directions
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Boil the eggs hard in 8 minutes. Let them scare under cold running water, peel and cut into quarters.
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Meanwhile, halve the tomatoes. Cut the celery fine.
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Halve the peppers, remove the seeds and cut the flesh into pieces. Cut the spring onion into rings.
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Drain the tuna and collect the oil from 1 can.
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Heat the collected oil in a skillet and add the rice. Loosen with a fork.
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Add the curry powder, pepper and possibly salt. Bake for 4 minutes on medium heat.
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Add the tomato, ¾ of the celery, the bell pepper and spring onion and cook for 2 minutes.
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Remove the pan from the heat and carefully cover half of the tuna.
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Put the egg tarts and the rest of the tuna on top and garnish with the rest of the celery.
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Nutrition
455Calories
Sodium15% DV365mg
Fat18% DV12g
Protein62% DV31g
Carbs18% DV53g
Fiber16% DV4g
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