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Mauritian Tuna Rougaille & Rice (tomato-based stew)

Updated: May 10

Mauritian Tuna Rougaille & Rice (tomato-based stew)

OMG, let me tell you about the days of long ago when I'd be utterly spellbound by my mum Marie-Anne's "Rougaille" dish - a Mauritian gourmet tour de force! It was as versatile as a drag queen's wardrobe, adapting to any situation, from a penny-pinching purse to a carnivore's catastrophe. Whether it was tuna, beef, chicken, or plant-based, our Rougaille was the MacGyver of mealtimes! As thrifty as a car boot sale and as tasty as a showstopper bake, let's get into the Rougaille groove!

Time: 40 minutes | Serves: 4


1 tablespoon olive oil

3 garlic cloves (crushed or grated)

1 large onion (finely chopped)

Ginger (thumb size finely chopped)

1 tablespoon cumin

2x 200g tinned tuna

2x 400g tinned crushed tomatoes

1 bunch of fresh parsley

1 chili (finely chopped) - optional

1 teaspoon salt

1 teaspoon pepper

1cup rice (we used Basmati rice which best suites this dish)


The Rougaille:

1. Crank up the heat to medium, and let the onions do a little sizzle in the oil. After a minute, invite garlic, ginger, a bit of chili (if you're feeling spicy), and cumin to the party. Let them mingle for about 2 minutes.

2. Toss in the crushed tomatoes, give a good stir, and let them simmer like a juicy gossip for about 5 minutes.

3. Then, let the tinned tuna (and its juice) crash the party.

4. Finally, sprinkle in the parsley, salt, and pepper. Let it all simmer for about 30 minutes on medium heat, stirring every so often like you're spinning a disco record, and get your rice underway!

The Rice:

1. Swish and rinse 1 cup of rice to remove any prima donna starch.

2. Pop the rice together with 2 cups of water into a microwave-safe bowl.

3. Give it a whirl in the microwave for 22 minutes at 600 watts, and you've got yourself a bowl of steamy, delicious rice!

~ Serve up your Rougaille (or rougail if you're feeling fancy) on a fluffy bed of rice. Now, let's dig in, darling!

Oh, honey, next time you're in the mood for a tropical treat, why not pair that scrumptious Rougaille with another Mauritian classic? Introducing the fabulous side dish, Cabbage Dish Mauritian "Petsai"! It's like having a fabulous dinner party with the island's finest. So, roll out the red carpet and let your taste buds mingle with this delicious duo. Trust me, darlings, your kitchen will be the hottest spot in town! VIEW RECIPE

Read a short fictional story by us about this recipe!

Bon appétit bébé!


Rougaille is a traditional Creole dish that originated on the island of Mauritius, which is located in the Indian Ocean.

It is a flavorful tomato-based stew typically made with meat or fish and often includes vegetables and aromatic spices. Rougaille is known for its bold and spicy flavors, and it is often served with rice, bread, or roti, which is a type of flatbread.

The main ingredients of rougaille usually include tomatoes, onions, garlic, ginger, and scallions, which are sautéed together to form the base of the stew. Meat or fish, such as chicken, beef, pork, or fish fillets, are then added and cooked until tender. Additional vegetables like bell peppers, eggplant, or spinach may be included for added flavor and nutrition. A combination of spices like thyme, cumin, coriander, paprika, and chili powder are often used to season the dish, giving it a rich and aromatic profile. The stew is typically simmered until the flavors meld together and the sauce thickens, resulting in a hearty and savory dish.

Rougaille is a popular dish in Mauritian cuisine and is often served at family gatherings, festivals, and special occasions. It is a reflection of the diverse cultural influences in Mauritius, including Indian, African, Chinese, and French cuisines, which have shaped the island's culinary traditions. Rougaille is a delicious and comforting dish that showcases the unique flavors and culinary heritage of Mauritius.


This mauritian tuna rougaille is a tomato-based stew that is flavored with cumin, ginger, and garlic, and made with tinned tuna, olive oil, crushed tomatoes, fresh parsley, and served with basmati rice. Here are some of the benefits of this dish: