|Canned tuna||6 1⁄2 Ounce, flaked (1 can)|
|Butter||1⁄4 Cup (4 tbs)|
|Onion||1 Large, thinly sliced|
|Long grain rice||1 Cup (16 tbs)|
|Stock||2 1⁄2 Cup (40 tbs) (made from chicken bouillon cubes, or powdered, or canned consomme)|
|Butter||1 Tablespoon (for butter)|
|Button mushrooms||4 Ounce (1 Can)|
|Lemon juice||To Taste (Juice of 1 lemon)|
|Canned pimento||1 , sliced to thin strips|
Method Set oven at moderately hot (375 Â° F).
Melt 21/2 tablespoons of the butter in a saucepan, add sliced onion, cover and cook slowly until soft but not brown.
Stir in rice and fry for a few minutes, or until it looks transparent.
Season with salt and pepper and pour in 2 cups stock.
Bring to a boil, cover tightly and bake in heated oven for 20-22 minutes, or until rice grains are tender and stock has been absorbed.
If rice dries, before it is cooked add more stock.
When cooked, stir in remain- ing butter with a fork.
Melt the 1 tablespoon butter in a pan, add drained mushrooms and lemon juice.
Toss over a brisk heat for 2 minutes, then stir in the tuna and pimiento with a fork.
Season and cook 2 minutes longer.
When ready to serve, put rice mixture into a ring mold and press lightly with the back of a spoon to make rice hold together.
Turn mold out on a serving dish and fill center with tuna mixture.