Quick Tuna Rendang On Wholegrain RiceRendang is a spicy meat dish that originates from Indonesia, but as my husband Peter doesn’t eat meat, we developed this tuna alternative instead.

Packed full of big flavours, Rendang is aromatic with zingy flavours of lemongrass and ginger that work wonderfully with the meatiness of the tuna.

Tuna Rendang Recipe

Unlike the traditional beef Rendang which takes hours to become tender, the tuna Rendang can be made in less than 30 minutes, making it the perfect dish for mid-week meals. To keep it simple, we use Rendang paste which can be bought in most good supermarkets.

Although less common than Thai and Indian curries, the Rendang is a must-try dish having recently been voted the number one dish in CNN’s survey of the ‘World’s 50 Most Delicious Foods’.

Quick Tuna Rendang On Wholegrain Rice

Tuna rendang on wholegrain rice

Ingredients

Serves 2

  • 1 tbsp of coconut oil
  • 1 onion, diced
  • 2-3 tbsp Rendang paste
  • 2 x 160g tins of tuna in spring water
  • 1 x 400ml cans coconut milk
  • ¼ tsp salt
  • 1 fresh chilli, sliced
  • 500g of wholegrain rice, cooked according to packet instructions

Method 

Heat 2 tbsp of coconut oil in a wok or large shallow pan, cook the onion until soft and aromatic and then add the paste and tuna and stir fry for a further 2 minutes.

Add the coconut milk and a pinch of salt, simmer over a medium heat for 10-15 minutes.

Serve with the cooked wholegrain rice and garnish with fresh chilli.

 

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12 Responses

  1. Mirka Moore @Kahanka

    OMG, another very tempting recipe in one day I am seeing on your blog, you are making me hungry. Wish I had someone preparing me these yummy meals. Might point hubby this way for Mother’s day treat! x
    Mirka Moore @Kahanka recently posted…Get 10% off Stays in Warwick Castle’s Brand New LodgesMy Profile

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  2. Corina

    I love rendang and this sounds gorgeous! I’d never thought to make a curry with tinned tuna before but it’s a great idea for a quick and easy meal.

    Reply
  3. Marcel Springorum

    Wow, this looks delish. I’ll be making it this week!!

    Thanks for the post Vicki.
    Marcel Springorum recently posted…Pressure Washer Brush Buying GuideMy Profile

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