Thai Style Wild Rice with Tuna
4 servings
60 minutes
Wild rice with tuna in Thai style is a refined dish that combines the exoticism of the East with the practicality of European cuisine. Wild rice adds textural richness and a light nutty note, while canned tuna makes it nutritious and filling. A fragrant mix of fresh ginger, garlic, and chili pepper creates a vibrant spicy base complemented by the gentle sweetness of carrots. Quail eggs whipped with soy sauce add depth and richness to the flavor. The finishing touch is fresh mint and lemon juice that refresh and balance the taste. This dish is perfect for a cozy home dinner or for serving at a festive table, delighting with its rich aroma and harmony of flavors.
1
Rinse the rice beforehand and soak it for 30 minutes.
- Wild rice: 200 g
2
Boil the rice. Wild rice takes longer to cook than white rice, about 45 minutes.
- Wild rice: 200 g
3
Chop onion, garlic, and carrot into small cubes.
- Onion: 1 head
- Garlic: 3 heads
- Carrot: 1 piece
4
Grate ginger (a piece about 3 cm).
- Grated ginger: 1 teaspoon
5
Heat coconut oil in a thick-bottomed pan.
- Coconut oil: 2 tablespoons
6
Add a pinch of red pepper and our vegetable mix — onion, garlic, ginger, carrot — to the heated oil. Stir quickly until fragrant, until the vegetables are browned. Reduce the heat to medium.
- Ground chili pepper: pinch
- Onion: 1 head
- Garlic: 3 heads
- Grated ginger: 1 teaspoon
- Carrot: 1 piece
7
In a separate container, mix the eggs and soy sauce well.
- Quail egg: 6 pieces
- Soy sauce: 2 tablespoons
8
Add the egg mixture to the vegetables, stirring quickly until the eggs are 'set'.
- Quail egg: 6 pieces
- Soy sauce: 2 tablespoons
9
Add tuna and simmer for 7 minutes.
- Canned tuna in its own juice: 1 jar
10
Chop the mint finely. Add the mint and lemon juice to the vegetables with tuna.
- Fresh mint: to taste
- Lemon juice: 1 tablespoon
11
Pour the cooked rice into the pan with our vegetables and tuna. Mix well, remove from heat.
- Wild rice: 200 g
12
Let it sit for 10 minutes.