Nasi Goreng Tuna With Herbs

• 2/3 cup basmati rice, uncooked
• 1/3 cup brown rice, uncooked
• 5 garlic cloves
• 1 red onion
• 1/2 stalk lemongrass
• 1 red chili pepper
• 4 tablespoons olive oil
• 340 g chunk tuna
• 1/2 lemon, juice and rind of
• fresh ground pepper
• sea salt
• 1 tablespoon chicken bouillon powder
• 1 tablespoon basil
• 1 tablespoon parsley
• 1/4 cup fresh coriander leaves, finely chopped

1. Combine basmati rice and brown rice. Wash, then cook separately. I recommend using a rice cooker. Otherwise, with 2 cups of water on medium-low heat on the stove top, leave it alone until the rice absorbs the water and becomes tender.
2. Meanwhile, crush garlic, onion, lemongrass, and chili in the food processor.
3. Heat olive oil in a wok and sautee the processed spices till fragrant.
4. Add tuna. Continue stirring.
5. Add cooked rice. Sprinkle with lemon juice, pepper, salt, chicken powder, basil, parsley, and coriander leaves.
6. Serve with tomato salsa.

basmati rice, brown rice, garlic, red onion, lemongrass, red chili pepper, olive oil, tuna, lemon, fresh ground pepper, salt, chicken bouillon powder, basil, parsley, fresh coriander leaves

Taken from www.food.com/recipe/nasi-goreng-tuna-with-herbs-379529 (may not work)