Usuba
Wild Rice with Thai-Style Tuna
An aromatic dish made with wild rice, tuna, eggs and vegetables with spices. Served on its own or as a side dish. The heat is easily adjusted by adding chili pepper to taste.
- Total
- 60 min
- Standard serving
- 230.6 g
Ingredients
Total 12- Wild Rice
50 g≈ 4 tbsp - Onion
37.5 g≈ 1/4 pcs - Garlic
33.75 g≈ 3/4 head - Carrot
25 g≈ 1/4 pcs - Grated ginger
1.313 g≈ 1/4 tsp - Quail egg
15 g≈ 1.5 pcs - Canned tuna in its own juice
46.25 g≈ 1/4 can - Lemon juice
3.75 ml≈ 3/4 tsp - Mint
to taste≈ 1 tsp - Soy sauce
7.5 ml≈ 1.5 tsp - Chili pepperground
to taste≈ 1/2 tsp - Coconut oil
7.5 ml≈ 1.5 tsp
Instructions
- 1
Step 1
Rinse the wild rice and soak for 30 minutes.
- 2
Step 2
Boil the rice for approximately 45 minutes until cooked.
- 3
Step 3
Finely dice the onion, garlic, and carrot.
- 4
Step 4
Grate the ginger (a piece approximately 3 cm).
- 5
Step 5
Heat coconut oil in a skillet with a thick bottom.
- 6
Step 6
Add a pinch of red pepper, then onion, garlic, ginger, and carrot. Stir quickly until the vegetables are browned and fragrant. Reduce the heat to medium.
- 7
Step 7
In a separate bowl, mix eggs and soy sauce.
- 8
Step 8
Pour the egg mixture into the vegetables and stir quickly until the eggs set.
- 9
Step 9
Add tuna and simmer for 7 minutes.
- 10
Step 10
Finely chop the mint. Add the mint and lemon juice to the vegetables with tuna.
- 11
Step 11
Pour the boiled rice into the pan, stir well and remove from heat.
- 12
Step 12
Let the dish rest for 10 minutes before serving.
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