When summer rolls around, it’s a chance for me to relax and recharge my batteries after a tiring school year. One of my favourite things to do during my time off is trying new recipes, especially for Don’s lunches. After a morning of meetings and intense work, I like to have something my husband can look forward to. Perhaps I’m old-fashioned, but growing up, I loved opening my lunch box to see what my mom packed me. Whether it was a sandwich, noodles, rice, or dumplings, I was always grateful that my mom ensured I had a healthy and delicious lunch at school. I thought my mom was amazing in that she always found a way to turn leftovers from dinner into something mouth-watering the next day.
I’m often asked how I have time to make a hot lunch from scratch most mornings. Similar to my mom, I use leftovers whenever possible, but also keep it simple. Any prep work that can be done the night before is attempted and the number of ingredients used is kept to a minimal.
Earlier this summer, Don and I were approached by Clover Leaf to come up with a recipe featuring their line of gourmet flavour tuna. Like many, I generally think of uses for tuna in salads and sandwiches, resulting in my opinion that this fish isn’t the most exciting once it has been canned. But, of course, here at foodiePrints, we are always up for a challenge.
For this challenge, we chose the Gourmet Chunk White Tuna – Chipotle in Olive Oil. And, because I usually make Don fried rice, we decided to try my hand at making nasi goreng.
Nasi goreng is widely considered a national dish in Indonesia, though it can be found in other South-East Asian countries. There are many ways to make this dish, with the main components consisting of rice and kecap manis, a sweet and syrupy soy sauce that can be found in most Asian grocery stores. I really like the Indonesian version because it is topped with a fried egg. I had nasi goreng recently from a food court at First Markham Place on a trip to Toronto and loved breaking the fried egg into my rice.
Cooked long grain white rice is best suited for this recipe. Ideally, the rice should be cold, so leftovers from the previous night or two are perfect.
Tuna Nasi Goreng
Prep time: 15 minutes
Cook time: 15 minutes
What you’ll need:
- 4 cups cooked rice, cold
- 4 tbsp vegetable oil
- 2 tbsp Asian chili paste (such as sambal oelek or toban hang, a chili fermented bean paste)
- 1 can (142g) Clover Leaf chipotle tuna, drained
- 2 stalks of green onion (approximately ¼ cup), sliced thinly, separating the white and green into two piles
- 3-4 tbsp kecap manis
- 1-2 bird eye chili, seeded and thinly sliced (optional garnish)
- 1 fried egg per serving
- Break the overnight/leftover rice using the back of a spoon so it doesn’t clump together. Set aside.
- In a non-stick wok or deep skillet, heat the oil over medium heat and add the chili paste. Fry together until the oil is coloured.
- Slowly add the rice, then tuna, and the whites of the green onion. Mix well and cook for about 5 minutes. Drizzle in the kecap manis, mixing constantly so that the rice mixture is well coated.
- Turn off heat. Add in the bird eye chili and the remainder of the green onions. Mix well. Remove and plate.
This dish is best served topped with a fried egg. Alternatively, a sunny side up egg works too. Serve with some garnishes of sliced cucumbers or shrimp chips.
In collaboration with Clover Leaf, there is also a giveaway! The prize: A $25 Clover Leaf prize pack along with a $25 gift card to Home Sense, Winner’s or Marshalls. To enter, leave a comment below stating what dishes you like to make or eat using canned tuna.