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Spanish traditional recipe: Cold rice and tuna loaf

A tasty and easy tuna dish
Basic ingredients:

 







 
 



 





 

 





 
 

  • 1/2 kg boiled white rice
  • 1/4 kg tinned tuna
  • mayonnaise
  • 1 large tomato
  • olives (green and black)
Steps to making catalan aubergine:

 

1. Boil the rice for 10 mins until soft then rinse in cold water and drain well

2. Prepare a loaf tin by lining it with foil and a bit of olive oil to prevent sticking

3. Prepare the tomato by blanching it to remove the skin - chop it up into small cubes and season with salt and pepper

4. Once the rice has cooled down sufficiently put a layer of rice in the bottom of the loaf tin followed by a layer of tuna and then tomato repeat this process as many times as necessary finishing with a layer of rice (layers should be about 1cm thick)

5. Press the mixture down gently and place in the fridge for 3 hours

6. Take it out of the fridge and very carefully remove from the loaf tin placing it on a plate upside down

7. Remove the foil and cover with a little mayonnaise and finsh off by garnishing with green and black olives

 

Tips and ideas:

  • This dish is common as a starter in Spain
  • Use good quality, white tuna. If you live in Spain look for "Bonito del norte". We recommend the Spanish brand ALBA.

 

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