Want to prepare a delicious and simple recipe with excellent presentation? We suggest tuna rice in the oven, it’s an easy and quite tasty recipe! Serve with salad and a good white wine! Bon appetit!
MAIN INGREDIENTS OF THIS RECIPE:
- Canned tuna, rice, olive oil, tomato, onion
HOW TO MAKE TUNA RICE IN THE OVEN:
Put the peeled tomatoes cut into pieces, the chopped onion, the olive oil and the bay leaf in a saucepan and cook over low heat until the tomato start to break down. Add the rice and season with salt. Stir, pour the water (twice the rice volume) and boil over medium-high heat. When starts boiling, reduce to low heat and cook the rice for about 10 to 12 minutes. When the rice is almost cooked, add the tuna and season with a little pepper. Mix the tuna in the rice and cook for more 2 to 3 minutes.
Put the rice and tuna mixture on a baking dish and brush with egg yolk slightly beaten.
Bake until golden, about 35 to 40 minutes. Turn off the oven and serve.
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- Tuna cannelloni
RECIPE VIDEO:
(2 votes, 4.50 out of 5)
Loading...Ingredients
- 250 grams (1 1/4 cups) rice
- 350 grams (12 1/3 ounces) canned tuna
- 1 to 2 egg yolks
- 50 ml (1/4 cup) olive oil
- 1 bay leaf
- 2 medium tomatoes
- 1 medium onion
- Pepper (to taste)
- Salt (to taste)
Directions
- Drain the tuna and flake it with a fork; set aside.
- Put the peeled tomatoes cut into pieces, the chopped onion, the olive oil and the bay leaf in a saucepan and cook over low heat until the tomato start to break down, stirring occasionally. Add the rice and season with salt. Stir, pour the water (twice the rice volume) and boil over medium-high heat. When starts boiling, reduce to low heat and cook the rice for about 10 to 12 minutes. When the rice is almost cooked, add the tuna and season with a little pepper. Mix the tuna in the rice and cook for more 2 to 3 minutes.
- Preheat the oven to 180ºC (350ºF).
- Put the rice and tuna mixture on a baking dish and brush with egg yolk slightly beaten. Bake until golden, about 35 to 40 minutes.
- Turn off the oven and serve.
