Tuna, Rice and Cheese Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| Onion | 3/4 Cup (16 tbs), chopped | |
| Sweet red pepper | 1/2 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Bottled garlic-in-oil - 1 1/2 teaspoons, finely chopped | ||
| Long grain white rice | 1 1/2 Cup (16 tbs) | |
| Clam Juice | 1 Bottle (1l) | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Water | 3/4 Cup (16 tbs) | |
| Canned tomatoes - 1 cup, crushed & un-drained | ||
| Pimiento-stuffed green olives - 1/3 cup, cut in halves | ||
| Parmesan and romano cheese | 1/2 Cup (16 tbs), grated | |
| Solid white tuna packed in oil - 2 cans (6 1/2 ounces each), un-drained & flaked | ||
| Lemon | 1 | |
Directions
MAKING
1) Take a 10 inch skillet and heat oil in it. Add red pepper, onion, celery, clam juice, garlic-in-oil, water, wine, olives and tomatoes with their liquid. Bring the mixture to a rolling boil.
2) Reduce heat and cover. Simmer for about 20-25 minutes or until rice turns tender.
3) Stir in 1/4 cup Romano or Parmesan cheese and tuna in the rice using a fork.
4) Sprinkle with the remaining cheese.
SERVING
5) Garnish with lemon wedges and serve immediately.
1) Take a 10 inch skillet and heat oil in it. Add red pepper, onion, celery, clam juice, garlic-in-oil, water, wine, olives and tomatoes with their liquid. Bring the mixture to a rolling boil.
2) Reduce heat and cover. Simmer for about 20-25 minutes or until rice turns tender.
3) Stir in 1/4 cup Romano or Parmesan cheese and tuna in the rice using a fork.
4) Sprinkle with the remaining cheese.
SERVING
5) Garnish with lemon wedges and serve immediately.
Chef
