Tinned Tuna or Salmon Kedgeree

Tuna Kedgeree is a great quick budget store cupboard meal.

I used to make kedgeree with smoked haddock, but the kids found one bone too many and took against it. 

Discovering a recipe for Smoked Salmon Kedgeree got me thinking whether tinned tuna Kedgeree might be a possible alternative.  Turns out there are several recipes on the web, and is very similar to a Frankfurter (or Tuna) & Sweet Corn Risotto taught to me by my first boyfriend's mother, fearing we young students were going to starve when left to housesit for a week.

Serves 4 

4 medium free-range eggs

2 tbsp olive oil

1 onion, finely sliced

1 tsp medium/hot curry powder 

1 tsp garam masala (optional)

300g basmati rice

1 mug frozen peas, or sweet corn of a combination of both (I used half sweetcorn, half homegrown sliced runner beans)

2 x 160g tinned tuna or salmon

600ml recently boiled water

In a large saucepan with a lid, gently fry the onion in the oil for 10 minutes until soft. Stir in the spices and fry for a couple of minutes, then stir in the rice and vegetables.

Pour in the hot water, season well, place the eggs in their shells on top of the rice, then cover the pan, bring to the boil, then turn down to a very low heat and  cook for 10 minutes until all the water has been absorbed and the rice is cooked.

When the rice is cooked, turn off the heat, remove the eggs. Fluff the rice with a fork and stir in the tuna.Replace the lid whilst you cool the eggs under cold running water, then peel and quarter.  Serve the kedgeree with a quartered hard-boiled egg per plate.

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