mezroota
categories:  Fish | International   

this is a traditional omani summertime favorite, a light tuna with rice lunch, that needs heat and sun to turn out just right

Ingredients:

• 4 cups of thinly sliced onions
• 3 rounded tablespoons of salt
• 1 can of tuna, drained
• 2 tablespoons of melted butter
• 1/4 cup of lemon or lime juice
• 1 tablespoon of ground cumin
• 1/2 teaspoon cayenne (red) pepper powder
• 1 tablespoon slightly crushed oregano leaves
• a big pinch of saffron (optional)
• cooked white rice

Preparation:

• 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 the onions in water, squeezing them gently. drain. wash again two or three times. drain.
  
  
• flake the tuna and add to the onions with the rest of the ingredients. add 3/4 cup of water and salt to taste.
  
  
• serve immediately over hot cooked white rice.

variation: use "o-al" or dried omani fish in place of the tuna. soak the dried fish in water for one hour. boil it in water with 2 tablespoons of turmeric powder until the fish is very tender. remove from heat and drain. smash into small pieces and use in place of tuna.

reviews:

	neither of us like this dish and only ate 3 bites. we really did not enjoy this dish.
	Reviewed on 2008-02-20 by rubby