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Tuna Pilaf

Francois.Marin's picture
Ingredients
  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
Directions

Method Set oven at moderately hot (375 ° 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.

Recipe Summary

Cuisine: 
Mediterranean
Course: 
Main Dish
Servings: 
4

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