OK so I decided I couldn't be bothered doing much cooking the other day and decided to do the simplest meal I could think of, even if it wasn't a real meal. I ended up making a sort of fried rice, tuna and tomato dish that I liked so much I decided to make it a proper recipe of my own. It tastes nice but I have a problem, there's something wrong. I don't know what it is but there was just something about it. I know that tuna is a fish yes but it's never really seemed particularly Sea Food-ey to me and yet in this dish it just seemed to bring out the seafood taste. That's not really what I was going for though, ok so let me break down what I did, it might help you work out what I did that caused this. Please bear in mind I used what was in the cupboards / fridge at the time: Ingredients: - 125g Pilau Rice (the kind that comes from a packet and can be boiled / microwaved / fried in oil, I'm a student) :L - 250g Pot of Tomato Pasta Sauce with Onions and Garlic (OK I could type out the ingredient list but lets be honest, everyone uses them and knows what they taste like / how they work) - 1 Tin of Tuna in Sunflower Oil (Drained of as much oil as possible) - 1 Pinch Cayenne Chilli Pepper - 1 Pinch Ground Black Pepper - 2 Pinches Table Salt And here's what I did (roughly, student cook remember? Didn't expect myself to care this much): 1. Fry the Tuna in a small amount of Sunflower Oil for 3 minutes on a medium-high heat. 2. Add some more oil to the pan as well as the Pilau rice and fry for another 3 minutes. (Same pan, I really couldn't be bothered) 3. Finally once the rice has cooked until soft and almost fluffy, add the Tomato Pasta Sauce and simmer until heated through. 4. Apply seasoning (Salt, Pepper, Chilli) to taste and serve up onto plates (duh). It was literally the least hassle I have ever gone to for a meal and I dunno what I did wrong, the only thing I can think is maybe the Tuna overcooked if it started tasting a bit sea food-ey. Should I put that in last?? Also I did think about putting in either some cheese (I'm a big lover of a Mexicana Chedder which is basically a cheese with chillie peppers in it) or once done potting the whole thing into a casserole dish and allowing to bake in the oven. so a) please help with the fish taste problem and b) what do you think of my extra ideas? I can taste the potential but what do I do?!?!