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Mezroota ( Tuna With Onions )

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“This is a traditional Omani summertime favorite, a light tuna with rice dish, that needs heat and sun to turn out just right. The traditional version uses "O-al" or dried Omani fish, soaked in water & boiled with turmeric powder until the fish is very tender. I found this recipe while browsing around getting familiar with other cuisines for ZWT 2006. The prep of this intrigued me. My onions are in the sun now.”
READY IN:
1hr 20mins
SERVES:
2-3
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl, salt the sliced onions. Mix well. Place the bowl outside in direct sunlight on a hot day and leave for at least an hour. Bring in the onions; wash in water, squeezing them gently. Drain. Wash again two or three times. Drain.
  2. Flake the tuna and add to the onions with the rest of the ingredients. Add 3/4 cup of water and salt to taste.
  3. Serve immediately over hot cooked white rice.

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