Tuna And Rice
|Boneless tuna||680 Gram, diced|
|Sliced mushrooms||225 Gram|
|Diced onions||60 Milliliter|
|All purpose flour||45 Milliliter|
|Chicken broth||375 Milliliter|
|Light cream||125 Milliliter|
|Toasted sliced almonds||90 Milliliter|
|Cooked long grain rice||500 Milliliter|
In a large kettle or Dutch oven heat the butter, add the tuna and brown.
Remove the tuna and reserve.
Add the mushrooms and onions and saute until tender.
Sprinkle with flour and cook for 2 minutes over low heat.
Add the broth, cream and sherry, simmer for 3 minutes.
Return the tuna and continue to simmer for an additional 35 minutes.
Stir the almonds into the rice and spoon the rice around the edges of a serving platter.
Ladle the tuna into the centre and serve garnished with parsley.