This simplified form of a light traditional Omani dish is usually eaten during the hot summer months. Traditionally, a type of dried Omani fish soaked in water is used and boiled with turmeric. However, tuna makes a great substitute. Don’t be put off by the quantity of onions used in this dish; the process of salting them draws out their bitterness. In fact, when I was in Oman a woman told me that she always places the salted onions outside in the direct sun for two hours. She said the combination of the sun and salt cut down on the sharp taste of the onions. I do not know if this is folklore or true, but if you have sunny days you can try it!
Serves about 6
PREP TIME: 20 minutes
STANDING TIME: 2 hours
INGREDIENTS
- 1 large onion, preferably Spanish, thinly sliced
- 2 tablespoons salt
- One 6-oz (170-g) can light or dark tuna, drained and flaked with a fork
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons extra-virgin olive oil (reduce to 1 tablespoon if using tuna packed in oil)
- 1 teaspoon ground cumin
- 1/4 teaspoon ground red pepper (cayenne)
- 2 teaspoons dried oregano
- 1 recipe Saudi-Style White Rice
INSTRUCTIONS
- Thoroughly mix together the onion and the salt in a bowl. Cover with a cheese cloth or tea towel and allow to stand for 2 hours.
- Wash the onion in water several times and drain after each washing, thoroughly draining the onion after the last washing. Place the drained onion in a mixing bowl. Add the remaining ingredients, except the rice, and mix thoroughly.
- Spread the cooked white rice on a platter and cover evenly with the tuna mixture. Serve immediately.
