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Rice With Tuna

  • 18.05.2006.
  • Easy
  • 4
  • 40 min

The recipe for this somewhat unusual risotto comes from England. The order of preparation is different than the classic one, the spices are also not typical, and slices of boiled eggs are chosen for decoration.

Ingredients

  • 150 g long corn rice
  • salt
  • 100 ml cooking cream
  • 1 bay leaf
  • pinch of freshly grated nutmeg
  • 40 g butter
  • 100 g onion
  • 1 teaspoon Vegeta
  • 300 g drained canned tuna
  • pepper
  • For garnish:
  • 3 eggs
  • 1 tablespoon chopped parsley

Preparation

  1. 1.
    Wash the rice and put into cooking in cold salted water. Drain the cooked rice.
  2. 2.
    Bring the cream with bay leaf and nutmeg to a boil.
  3. 3.
    Put chopped onion on heated butter, sauté shortly and then add cooked rice, Vegeta, tuna cut into pieces, pour it all with prepared cream and cook briefly. In the end add pepper and salt as necessary.

Serving

Serve decorated with cooked eggs cut into slices and sprinkle with parsley.

Advice

You can replace canned tuna with smoked fish fillets.

Energy and nutritive values

Energy and nutritive values are calculated for one serving (i.e. for 1 person). If it is a dessert, energy and nutritive values have been calculated for 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 - -
Salt 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
Phosphorus 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.)