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Tuna Rice

  • 18/05/2006
  • Easy
  • 4
  • 40 min

This recipe is of an English background. The preparation process is a little different to the traditional way of making risotto.

Ingredients

  • 150 g long grain rice
  • salt
  • 100 ml cream
  • 1 bay leaf
  • pinch of nutmeg, freshly grated
  • 40 g butter
  • 1 onion, chopped
  • 1 teaspoon Vegeta Gourmet Stock Powder
  • 300 g canned tuna
  • pepper
  • Decor:
  • 3 eggs
  • 1 tablespoon parsley

Preparation

  1. 1.
    Wash the rice and place in cold, salted water to be cooked. Once it is cooked drain excess water.
  2. 2.
    Bring the cream with bay leaf and nutmeg to boil.
  3. 3.
    In melted butter cook the onion for a few seconds, and then add the rice, Vegeta Gourmet Stock Powder, tuna broken up into small pieces and suffuse with prepared cream sauce. Cover and briefly bring to boil.
  4. 4.
    If you wish you can add more salt or pepper to your taste at the end.

Serving

You can serve with boiled, sliced eggs and chopped parsley.

Tip

Instead of canned tuna you can also use canned fish fillets.

Energy and nutritional values

Energy and nutritional values are calculated per one serving (i.e. for 1 person). For a dessert, energy and nutritional values have been calculated per 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 480 / 2.006 - -
Fat g 24,49 - -
Carbohydrates g 35,98 - -
Dietary fibre g 0,72 - -
Protein g 27,62 - -
Sodium g 1,73 0 0
Vitamin A μg 889,34 22 18
Vitamin D μg 210,94 105 105
Vitamin C mg 3,03 4 3
Niacin mg 14,72 105 74
Potassium mg 281,40 8 8
Calcium mg 69,61 7 7
Phosphorous mg 341,46 43 43

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)