Tuna kedgeree

When you're not up for an argument, this tuna kedgeree by Woman's Day is the perfect option for hungry but fussy kids. You can spice up your own with some finely sliced red chilli.

  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Tuna kedgeree
  • 1 1/4 cup long-grain rice
  • 30 gram butter
  • 1 finely chopped red onion
  • 2 piece, grated ginger
  • 2 teaspoon curry powder
  • 425 gram can, drained, flaked tuna
  • 1 seeded, sliced red capsicum
  • 2 tablespoon lime juice, plus wedges to serve
  • 4 hard-boiled, peeled, quartered (see note) eggs
  • natural yoghurt, sliced cucumber, sliced red chilli, to serve


Tuna kedgeree
  • 1
    Cook rice in a large saucepan following packet instructions. Drain well and cool.
  • 2
    In a large saucepan, melt butter on medium. Sauté onion 4-5 minutes, until tender. Add ginger and curry powder. Cook 1-2 minutes, stirring, until fragrant.
  • 3
    Mix in rice and cook, stirring, 1 minute, coating well in spice mixture. Remove from heat.
  • 4
    Stir tuna, capsicum and juice through. Season to taste. Serve topped with egg, yoghurt, cucumber and chilli.


For hard-boiled eggs, place cold eggs in a saucepan of cold water. Bring to the boil on medium, then simmer 4-5 minutes. Cool under cold, running water. Peel and quarter. These are delicious in burgers.

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