Tuna Stew with Rice and Fried Egg

Ingredients

• Rice1/2 cup (100 g)
• Tomato1/2 count (65 g)
• Garlic1 clove (3 g)
• Potato1/2 medium (90 g)
• Egg1 count (55 g)
• Oil1 tablespoon (10 ml)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Heat water in a pot over high heat. Add a pinch of salt.

3. 3

   Step 3

   Dice the potato and add. Boil for 6-8 minutes or until done. Drain and set aside.

4. 4

   Step 4

   Then preheat a pan with half the oil over medium-high heat. In the meantime, dice the tomato and chop the garlic.

5. 5

   Step 5

   Once heated, add and stir-fry for 2-3 minutes until soft.

6. 6

   Step 6

   Then add the drained tuna and cook while stirring for another 2-3 minutes. You can add some liquid to prevent from drying.

7. 7

   Step 7

   Next, add the potato. Salt and pepper. Mix well.

8. 8

   Step 8

   At the same time, heat another pan over medium heat. Once heated, add the remaining oil and crack the egg. Fry for 2-3 minutes and then season with salt and pepper.

9. 9

   Step 9

   Top the stew with the fried egg and serve with rice.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tuna Stew with Rice and Fried Egg can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.