Smoked Tuna Kedgeree
1 onion, peeled and finely chopped
2 tsp minced ginger
1 1/2 tblsp curry paste
2 cups Basmati rice
2-3 stalks celery, trimmed and sliced
2 tsp olive oil
400 ml can coconut cream
salt and pepper
400 grams smoked tuna or kingfish
lemon wedges to garnish
6 hard-boiled eggs, peeled and quartered
1/4 cup freshly chopped coriander
Cook the rice in plenty of boiling, salted water for 12 minutes until tender.
Drain, rinse and shake dry in a colander.
Pan-fry the onion, celery and ginger in the hot oil until tender but not brown.
Stir in the curry paste, and cook for 1-2 minutes until fragrant.
Pour in coconut cream and stir until well mixed.
Break smoked tuna into 3-4 cm pieces.
In a large pan or bowl carefully toss the tuna and rice with curry mixture and season well with salt and pepper.
Warm either on stove top or in the microwave for 2-3 minutes.
Fold in the hard-boiled eggs and coriander.
Serve hot with lemon wedges.
Puy Lentil Broth with Smoked Tuna & Broad Beans
This unusual sounding dish is a meal in a bowl. When cooked the Tuna takes on a new texture and enhanced flavour. For a quick and easy winter meal this has become one of our family favourites.
1 onion, diced
4 cloves garlic, diced
2 tbsp olive oil
300g puy lentils
1 large carrot, diced
2 courgettes, sliced
750ml fish stock
200g Coromandel Smoking Co Smoked Tuna
1 tsp smoked paprika
juice of 1 lemon
2 tsp chopped fresh thyme
1 cup cooked, shelled broad beans
Saute the onion and garlic in the olive oil until tender, then add the lentils and saute until well coated. Add the carrot, courgettes and stock. Bring to a simmer and add the diced smoked tuna, paprika, lemon juice and fresh thyme and cook until the lentils are tender (approximately 20-25 minutes). Add the cooked broad beans at the end and fold through.
Serve with crusty bread