Recipe for Tuna and Lemon Kedgeree

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Yield:

2 servings

Ingredients:

Amount	Ingredient
25 gm	Butter, (1oz)
175 gm	Basmati rice, cooked (6oz)
1 x	198 gram can tuna, drained and flaked (7oz)
2 tbl	Freshly chopped parsley
	Salt and freshly ground black pepper
	Grated rind and juice of 1/2 lemon
2 x	Hard-boiled eggs, quartered

Instructions:

Instructions: 1. Heat the butter in a pan and add the rice, tuna, parsley, seasoning, and lemon rind and juice.

2. Heat through for 4-5 minutes, stirring occasionally. Add the eggs, then transfer to a warmed serving dish.

3. Serve immediately, garnished with lemon wedges.

NOTES : Quick and easy to make dish when you have little left in the refrigerator !

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