Tuna - fish Friday
Found this in the papers last weekend:
Fry off wine tempura shallots and keep warm.
Blitz a sauce of tomatoes, ginger, garlic, maple syrup and soy.
Fry 1/3 for a couple of minutes.
Add cooked rice and fry for a while until crispy.
Squeeze some limes.
Add lime juice, the remainder of the sauce and tinned tuna, fry for a few more minutes before adding chopped coriander.
Top with the shallots and serve.
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