Spanish · Dinner
Rice with Tuna and Tomato
Short-grain rice simmered in a tomato base with flaked tuna, sweet peppers, garlic and a saffron-tinted broth. The rice absorbs the sauce until tender and loose rather than soupy, finished with olive oil and parsley. Served straight from the pan as a home-style Spanish weeknight plate.
$4
10 minsPrep
30 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
486Calories
38.2gProtein
10.8gFat
58.1gCarbs
7.6gSugar
4.3gFiber
612mgSodium
101mgChol
1.9gSat Fat
1050mgPotassium
70mgCalcium
3.1mgIron
3.5mcgVitamin B12
48mgVitamin C
gluten-free
protein-rich
mediterranean
hidden-gems
gluten-free
Instructions
1
Prep
Dice the onion and bell pepper, mince the garlic, and cut the tuna into 1-inch chunks; warm the fish stock and steep the saffron in it.
2
Sweat
Heat the olive oil in a wide skillet over medium heat and sweat the onion and bell pepper for 4 minutes until softened.
3
Saute
Stir the garlic into the skillet and cook for 30 seconds until fragrant, then add the crushed tomato and cook over medium heat 5 minutes, stirring often, until it darkens.
4
Simmer
Stir the rice into the tomato base, pour in the saffron-infused stock, bring to a boil over high heat, then reduce to low and simmer 15 minutes until mostly tender.
5
Poach
Nestle the tuna chunks into the rice, cover, and cook over low heat 5 minutes until the tuna turns opaque and the rice is tender.
6
Rest
Remove from heat, cover, and let stand 3 minutes.
7
Plate
Spoon onto a plate, scatter with parsley, and season with salt and black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g fresh tuna
- 1 cup190g short-grain rice
- 1 cup180g canned crushed tomato
- 11 red bell pepper
- 4 cloves4 cloves garlic
- 11 onion
- 2 cup480ml fish stock
- a pinch of saffron threads
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp parsley
- salt, to taste
- black pepper, to taste
