2 cans of TRATA smoked tuna piquant
1 tbsp olive oil
1 tbsp curry paste
1 onion, chopped
250g basmati rice
550g hot vegetable broth or hot water
200g corn kernels
Fresh herbs, chopped
Open the tuna cans and save the oil for cooking. Put the tuna oil, olive oil, curry and onions in a pot and cook over medium heat until the onions are translucent and soft. Rinse the rice.
Pour hot vegetable broth in the pot, add corn, pees and rice and bring to a boil. Place a lid on pot, lower heat to medium and let simmer for 15′. When ready remove from heat, open the lid, cover with a kitchen towel and let sit for 15′.
Sprinkle with herbs and top with tuna.