Mezroota

Description
A traditional Omani summertime favorite, a light Tuna with rice lunch, that needs heat and sun to turn out just right.

Ingredients

 * 4 cups of thinly sliced onions
 * 3 rounded tablespoons of salt
 * 1 can of tuna, drained
 * 2 tablespoons of melted butter
 * ¼ cup of lemon or lime juice
 * 1 tablespoon of ground cumin
 * ½ teaspoon cayenne (red) pepper powder
 * 1 tablespoons slightly crushed oregano leaves
 * a big pinch of saffron (optional)
 * cooked white rice

Directions

 * 1) In a bowl, salt the sliced onions.
 * 2) Mix well.
 * 3) Place the bowl outside in direct sunlight on a hot day and leave for at least an hour.
 * 4) Bring in the onions.
 * 5) Wash the onions in water, squeezing them gently.
 * 6) Drain.
 * 7) Wash again two or three times.
 * 8) Drain.
 * 9) Flake the tuna and add to the onions with the rest of the ingredients.
 * 10) Add ¾ cup of water and salt to taste.
 * 11) Serve immediately over hot cooked white rice.