Recipes

Baked rice pilaf with corn and smoked tuna piquant

Time

30’

Serves

4

Difficulty

Easy

Ingredients

  • 1 pack (2 tins) smoked tuna piquant TRATA
  • 200g corn kernels
  • 2 spring onions, finely chopped
  • 2 cloves of garlic
  • 50g olive oil
  • 300g carolina rice
  • 750g hot vegetable stock
  • 1 bay leaf
  • Salt and pepper
  • Fresh herbs

For the sauce

  • 4 tbsp soy sauce
  • 1 clove of garlic, finely chopped
  • 1 piece of ginger, grated
  • 20 cherry tomatoes

Method

Preheat the oven to 200ºC. Place the corn, spring onions, garlic and olive oil on a baking tray and cook for about 20 minutes or until the vegetables are tender. Add the rice, vegetable stock, bay leaf, salt and pepper and bake for at least 20 minutes or until the rice is cooked. Prepare the sauce. In a bowl, combine the soy sauce, garlic, ginger, cherry tomatoes, tuna, and tuna oil. Serve the pilaf with the avocado, spinach and tuna sauce on top.

For serving

1 avocado, sliced

2 cups spinach

Suggestions for this recipe

Tuna
Smoked piquant