Tuna Kedgeree

Tuna Kedgeree

Corinn Blackwell
Fish, Rice & Over Rice, Dinner

Fluffy aromatic rice with creamy eggs and flavorful tuna.

Tuna Kedgeree

Serves 4 - 5

The first time I heard about kedgeree in this form was from an episode of “The Two Fat Ladies” on what I’m calling “classic” Food Network. The history behind the dish and the new interesting flavors I didn’t know much about at the time have stayed with me for years. Though I’ve thought about the dish and had access to watching the episode on Youtube, it was only recently that I took to making the dish myself. My kedgeree is not quite traditional to the British version rather it’s an homage with ingredients that are easier for me to access while trying to maintain many of the same flavors.

“Recipe Tips:

*1. I find that leftover rice works better than freshly cooked rice.

**2. This is how I like to boil my eggs. If you prefer a different method use that but, make sure the eggs are cooked to the doneness written below.”
 

Ingredients

4 – 5 large eggs

35g (2.5 T) butter

375g (1 large) onion, thinly sliced with the grain

8 – 9 garlic cloves, sliced

2 cheongyang or serrano chilis, minced

90g (0.50 c) frozen green peas – optional

15g (5 t) curry powder

4g (1 t) kosher salt

4g (1 t) garam masala

2g (1 t) smoked paprika

2g (0.50 t) ground white pepper

*683g (5.25 c) leftover cooked basmati rice

2-135g (5 oz) tuna cans, drained

30ml (2 T) fish sauce

10-15ml (2 – 3 t) rice vinegar

40g (0.50 c) parsley, chopped

Method

1.      Bring a medium pot of water to a boil.

  • **Add 4g (1 t) kosher salt and return to a boil.

  • Using a spoon carefully add the eggs and cook for 6.5 – 7 minutes.

The eggs should not be hard boiled, nor should they be runny. You want jammy centered eggs.

  • Drain then run under cold water for 1 minute.

  • Peel the eggs

  • Cut each egg in ¼’s then in ½ horizontally to make 8 pieces.

  • Set aside until needed.

2.      Heat a large saute pan over medium-high.

  • Add the butter and melt, continuing to heat until the foaming subsides,

  • Add the onions, garlic and chili and saute for 7 – 10 minutes or until the onions are wilted and just barely beginning to color.

  • Add the frozen peas if using and cook for 2 minutes.

  • Add the spices and saute for 30 seconds.

  • Add the rice and cook stirring occasionally for 4 minutes.

  • Add the tuna and continue to cook gently tossing for 4 – 5 minutes longer or until the tuna and rice are heated through.

Once the tuna is added toss gently when adding ingredients to prevent from breaking up the tuna too much.

  • Increase the heat to high.

  • Add the fish sauce and vinegar and cook 30 seconds.

I like the flavor with 15ml (1 T) of vinegar but start with 10ml (2 t) and you can adjust.

  • Taste and adjust the seasoning as desired.

  • Add the eggs and continue to toss gently for 1 minute longer.

  • Add the parsley and toss to combine.

3.      Serve.

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