Mezroota

Description
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
 * 1/4 cup of lemon or lime juice
 * 1 Tablespoon of ground cumin
 * 1/2 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. Mix well. Place the bowl outside in direct sunlight on a hot day and leave for at least an hour. Bring in the onions. Wash the onions in water, squeezing them gently. Drain. Wash again two or three times. Drain.
 * 2) Flake the tuna and add to the onions with the rest of the ingredients. Add 3/4 cup of water and salt to taste.
 * 3) Serve immediately over hot cooked white rice.