Tuna tomato rice
Spain on a Fork · ♥ 1.1K likes · 15.1K views · 6 min video
Read about tuna in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 190 g rice
Rinse the rice in a fine sieve one to two minutes until the water runs clear.
- 480 ml water
- 3 g sea salt
Add the rinsed rice to a saucepan with the water and the sea salt, bring to a boil over high heat.
Lid on, drop to low and simmer about 18 minutes until the water is absorbed and the rice is just cooked.
- 2 can canned tuna in olive oil
Drain two cans of tuna into a fine sieve over a bowl, reserving the oil, and flake the tuna gently.
- 45 ml reserved olive oil from the canned tuna
Heat a frypan over medium heat with the reserved olive oil, then add the onion and garlic and mix continuously so they saute evenly.
- 1 tsp sweet smoked Spanish paprika
- 1 g dried parsley
After 3 to 4 minutes, when the onion is slightly translucent, add the paprika and dried parsley and mix quickly so the paprika does not turn bitter.
- 425 g canned tomato sauce
- sea salt
- black pepper
- white sugar
Add the canned tomato sauce, season with sea salt and black pepper, mix and lower to a low medium heat.
After 5 to 10 minutes of simmering, turn off the heat under the sauce and mix in the drained tuna.
Folding in the tuna and serving