Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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 Tablespoons slightly crushed oregano leaves
- a big pinch of saffron (optional)
- cooked white rice
Directions
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.
Category:Omanese Recipes
Category:Omanese Meat Dishes