Hot Curried Tuna And Rice

• 1-2 cups rice
• 1 very large Spanish onion (about 3-4 cups sliced)
• 3-4 Tablesoons of canola or peanut oil
• 3-4 6oz. cans of tuna (depending on how many you have or how much you want)
• 2-3 Tablespoons of indian curry powder
• 2-3 Teaspoons cayenne pepper.
• 1 water glass full of water (about 16-20 oz.)

1. Cook the rice according to the directions.
2. While rice is cooking, drain the tuna, reserving the liquid. Add enough water to the tuna liquid for about 2-3 cups total.
3. Add the curry and cayenne to the liquid and mix well.
4. Peel, quarter and slice the onion thinly.
5. Heat oil to medium hot and saute the onions until translucent.
6. Add the tuna to the onios and continue to saute for a minute or two.
7. Add the water and spice mixture, cover, recuce to a simmer and allow to cook to desired consistancy (it can be serve more or less brothy depending on your taste).
8. Add salt to taste (it requires a fair amount) and if you like black or white pepper.
9. Serve over rice.

rice, onion, peanut oil, tuna, curry, cayenne pepper, water glass

Taken from www.epicurious.com/recipes/member/views/hot-curried-tuna-and-rice-1209615 (may not work)