Mediterranean garlic tuna rice
Spain on a Fork · ♥ 1.3K likes · 28.8K views · 6 min video
Read about tuna in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 can canned tuna in olive oil
Drain two cans of tuna into a fine sieve set over a bowl and gently flake it to release the excess oil; reserve the oil.
- 45 ml reserved olive oil from the canned tuna
Heat a large fry pan over medium heat with 3 tablespoons of the reserved tuna oil.
Finely chop the onion, roughly chop the garlic, finely chop the red bell pepper and the peeled carrot.
- 1 whole small onion
- 6 cloves garlic
- 1 whole red bell pepper
- 1 whole carrot
Add the chopped vegetables to the hot pan, mix to coat and mix continuously about 4 minutes until lightly sauteed.
- ½ g dry thyme
- 360 ml water
- sea salt
- freshly cracked black pepper
Add the water, season generously with sea salt and black pepper, raise to high heat and bring to a boil.
- 190 g long grain rice
Rinse the rice in a fine sieve 1 to 2 minutes until the water runs clear.
Rinsing the rice
Add the rice to the boiling pan, mix, cover with a lid, lower to low heat and simmer about 15 minutes until the water is absorbed.
- 8 g chopped fresh parsley
- 10 ml fresh lemon juice
Remove the lid and the pan from the heat; add the drained tuna, the chopped parsley and the lemon juice.
Folding in tuna, parsley and lemon