Pea and Tuna Kedgeree | Birds Eye

Ingredients

• 300 g Garden Peas 375g frozen peas
• 4 eggs, hard boiled and shelled
• 250 g long grain rice
• 1 tablespoon rapeseed oil
• 30 g butter
• 1 medium onion, peeled and finely chopped
• 2 teaspoons mild curry paste
• 1 teaspoon cumin seeds
• 400 g tin of tuna, drained
• 3 tablespoons fresh parsley, chopped
• squeeze of lemon
• sea salt and black pepper
• Preheat oven to 160°C/300°F/Gas Mark 3