September 9, 2010
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Some times you are just too tired to cook or you just don’t have the time. Your choices then are to eat out, order in, or throw together something really simple. This dish, really a pilaf, is simple, quick, and easy. It tastes great and is filling and nutritious. Not long after my now-wife and I met we compared notes about cooking and discovered that we had similar recipes for Tuna Glop. This is mine. (Incidentally, it is also very good made with brown rice. Just extend the cooking time accordingly.)
1 cup long grain white rice
1 small onion, thinly sliced, optional
2 cans tuna, I prefer the chuck light to the solid white
2 cups water
1 or 2 Tbsp. Jamaican curry powder or to taste, regular curry powder is fine
1 Tbsp. Worcestershire sauce
I cup frozen peas
Over medium heat, warm about 1 Tbsp. olive oil in a 3 quart pot with a firmly-fitting lid. If using, add the onion and cook for about 3 or 4 minutes until soft and just beginning to brown. Add the rice and cook, stirring constantly, until coated with the oil and slightly chalky. Pour in the water, add the tuna, then stir in the curry powder and Worcestershire sauce. Bring to a boil, cover and simmer over very low heat for 10 minutes.
Mix the peas into the rice. If the rice is nearly done, just recover and the let the peas cook in the warm rice for 10 minutes. Otherwise return the pot to very low heat for about 5 more minutes the let sit for a further 5 minutes.