Kedgeree Recipe


MethodMain Ingredient


 Hard cooked eggs2
 Vegetable cooking spray1
 Chopped green onions1⁄2 Cup (8 tbs)
 Canned water packed albacore tuna13 Ounce, drained (2 Cans, 6 1/2 Ounces Each)
 Hot cooked rice2 Cup (32 tbs), cooked without salt or fat
 Salt1⁄4 Teaspoon
 Curry powder1⁄4 Teaspoon
 Ground red pepper1⁄4 Teaspoon
 Fresh spinach leaves6 Large
 Peeled seeded chopped tomato1⁄3 Cup (5.33 tbs)
 Minced fresh parsley1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1182 Calories from Fat 163

% Daily Value*

Total Fat 18 g28.1%

Saturated Fat 5.2 g25.9%

Trans Fat 0 g

Cholesterol 595.1 mg

Sodium 862.6 mg35.9%

Total Carbohydrates 124 g41.3%

Dietary Fiber 7.1 g28.5%

Sugars 3.6 g

Protein 121 g241.8%

Vitamin A 148.2% Vitamin C 130.2%

Calcium 19.8% Iron 59.1%

*Based on a 2000 Calorie diet


Slice eggs in half lengthwise; remove yolks.
Chop egg whites and yolks separately.
Set aside.
Coat a large nonstick skillet with cooking spray, place over medium-high heat until hot.
Add green onions, and saute until tender.
Reduce heat to low.
Add chopped egg whites, tuna, and next 4 ingredients; stir well.
Cover and cook 5 minutes or until thoroughly heated.
Spoon mixture onto a spinach-lined serving platter.
Sprinkle with chopped egg yolks, tomato, and parsley.