Tuna Makloubeh
Ingredients
1 Tbsp olive oil
1/2 large onion chopped
250 g of Rio Mare Tuna
1 tsp all spice
1 tsp salt
Crushed black pepper
500 ml (2 cups) chicken stock( hot / simmering away when you need it)
1 small cauliflower chopped/sliced to bitesize pieces and roasted
(Roasted Cauliflower
Arrange the cauliflower pieces (lightly coated with olive oil & seasoned) on a baking sheet, roast for about 20-30 minutes at 180˚C/350˚F.
1/2 eggplant quartered, then diced (chopped into rough cubes)
1/2 courgette (zucchini) quartered, then diced (chopped into rough cubes)
1 red capsicum (bell pepper) chopped into rough cubes
1 medium tomato sliced in rings
To Serve
30 g (1 oz) pine nuts
1 handful fresh parsley chopped
Extra lemon juice to taste
Stampa Ricetta
Preparation
*Rinse and drain the rice and set aside.
*Heat the olive oil in the saucepan over medium heat.
*Sauté the onions for about 3-4 minutes.
*Add Tuna, allspice, salt and quarter – half tsp pepper, stir and slightly brown the tuna all over and cook for about 5 minutes on medium low heat.
* Transfer the pot to the stovetop. Grease your saucepan of choice and start with the layer/s of tomatoes. Season with salt and pepper.
*Add the Tuna. Pack it in, flatten, season with salt and pepper.
*Add the vegetables, pack it in, season with salt and pepper.
*Finally the rice, pack, flatten, season with salt and pepper.
*Take a small saucer, place it face down on the rice (or use the back of a large spoon), and pour all the stock in.
*Place the pot on the stovetop, turn the heat on high for about 3 minutes to bring everything up to simmering point .
*Put the lid on, turn the heat right down and cook for about 30 - 45 minutes. After that time, if you think the rice isn’t done, another 5-10 minutes should suffice.
Take a large plate or serving platter, place it over the pot, turn it upside down, inverting the rice onto the platter.
* Add to taste extra 160 g of Tuna, scatter with pine nuts and parsley and serve with a lemon sauce / juice to taste.
