Tuna Pilaf Recipe

Summary

Servings4Cuisine
Course

Ingredients

 Canned tuna6 1⁄2 Ounce, flaked (1 can)
 Butter1⁄4 Cup (4 tbs)
 Onion1 Large, thinly sliced
 Long grain rice1 Cup (16 tbs)
 Stock2 1⁄2 Cup (40 tbs) (made from chicken bouillon cubes, or powdered, or canned consomme)
 Butter1 Tablespoon (for butter)
 Button mushrooms4 Ounce (1 Can)
 Lemon juice To Taste (Juice of 1 lemon)
 Canned pimento1 , sliced to thin strips

Nutrition Facts

Serving size

Calories 451 Calories from Fat 176

% Daily Value*

Total Fat 20 g30.6%

Saturated Fat 10.3 g51.4%

Trans Fat 0 g

Cholesterol 48.1 mg

Sodium 399.5 mg16.6%

Total Carbohydrates 46 g15.3%

Dietary Fiber 1.9 g7.7%

Sugars 4.2 g

Protein 22 g43.7%

Vitamin A 18.6% Vitamin C 34.4%

Calcium 3.9% Iron 9%

*Based on a 2000 Calorie diet

Directions

Method Set oven at moderately hot (375 ° F).
Melt 21/2 tablespoons of the butter in a saucepan, add sliced onion, cover and cook slowly until soft but not brown.
Stir in rice and fry for a few minutes, or until it looks transparent.
Season with salt and pepper and pour in 2 cups stock.
Bring to a boil, cover tightly and bake in heated oven for 20-22 minutes, or until rice grains are tender and stock has been absorbed.
If rice dries, before it is cooked add more stock.
When cooked, stir in remain- ing butter with a fork.
Melt the 1 tablespoon butter in a pan, add drained mushrooms and lemon juice.
Toss over a brisk heat for 2 minutes, then stir in the tuna and pimiento with a fork.
Season and cook 2 minutes longer.
When ready to serve, put rice mixture into a ring mold and press lightly with the back of a spoon to make rice hold together.
Turn mold out on a serving dish and fill center with tuna mixture.
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