Rice with Tomato and Tuna
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 cup rice, Spanish or Arborio rice
- 4 cup water
- 1 can tuna
- 4 medium tomato (s)
- 2 cloves garlic
- some saffron
- salt and pepper
- 5 tablespoon olive oil, virgin
Print Recipe
Pin Recipe Instructions
- Scald and peel the tomatoes. Finely chop the garlic and fry in a saucepan in olive oil. Cut the tomatoes into cubes and add to the garlic and fry as well. Now add the can of tuna. Then add water, salt, pepper and saffron. Simmer everything for about 10 minutes.
- Meanwhile preheat the oven to 200 degrees. Now put the rice in an ovenproof dish. Pour the entire tomato and tuna stock over it.
- Stir briefly and put in the oven. Bake at 200 degrees for about 20 minutes. Baguette and aioli go well with this.
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