Rice with Tuna Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 418 cal. | (20 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 3.1 μg | (16 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 12.3 μg | (21 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 11.2 mg | (93 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 635 mg | (16 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 176 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 4 garlic cloves
- 200 grams Long grain rice
- salt
- 1 onion
- 500 grams Cherry tomatoes
- 250 grams Tuna (canned in its own juice)
- 3 Tbsps olive oil
- 2 Anchovy fillet (in oil)
- 6 sprigs thyme
- 1 tsp Cubeb
- 1 Tbsp lemon juice
Preparation steps
Crush 2-3 garlic cloves with the back of a knife. Boil rice with approximately 400 mL (approximately 13.5 ounces) of well-salted water. Add garlic and simmer for about 20 minutes. If necessary, add more liquid.
Peel remaining garlic and onion. Chop both as finely as possible. Rinse tomatoes and set about 100 grams (approximately 3.5 ounces) to one side. Quarter the remaining tomatoes. Drain tuna and break into small pieces with a fork. Heat 2 tablespoons oil in a pan, and sauté the anchovies until they disintegrate. Add tuna to the pan and sauté. Rinse thyme, shake dry and finely chop the leaves of two sprigs. Set remaining four thyme sprigs aside for garnish. Add cut tomatoes and thyme to the tuna and simmer over low heat for about 10 minutes. Place 3-4 cubeb berries into a mortar and pound fine. Finish sauce with ground cubeb, salt and lemon juice.
Heat remaining oil in another pan and sauté whole tomatoes. Place rice on a plate, add sautéed tomatoes and tuna sauce. Garnish with remaining thyme and cubeb.
