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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.”
1hr 20mins

Ingredients Nutrition


  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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