Recipes
Rice With Tuna
The recipe for this somewhat unusual risotto comes from England. The order of preparation is different than the classic one, the spices are also not typical, and slices of boiled eggs are chosen for decoration.
| Preparation time | 40 min |
|---|---|
| Demanding |  |
| Energetic value | 480 kcal / 2006 kJ |
| Table of nutritive values | |
Ingredients
 | 4 |
|---|---|
| 150 g | long corn rice |
| salt | |
| 100 ml | cooking cream |
| 1 | bay leaf |
| pinch | of freshly grated nutmeg |
| 40 g | butter |
| 100 g | onion |
| 1 teaspoon | Vegeta |
| 300 g | drained canned tuna |
| pepper | |
| For garnish: | |
| 3 | eggs |
| 1 tablespoon | chopped parsley |
Preparation
- Wash the rice and put into cooking in cold salted water. Drain the cooked rice.
- Bring the cream with bay leaf and nutmeg to a boil.
- Put chopped onion on heated butter, sauté shortly and then add cooked rice, Vegeta, tuna cut into pieces, pour it all with prepared cream and cook briefly. In the end add pepper and salt as necessary.
Serving
Serve decorated with cooked eggs cut into slices and sprinkle with parsley.
Advice
You can replace canned tuna with smoked fish fillets.
Nutritional values
Energetic and nutritional values have been calculated per meal.
| Nutrient | Unit of measurement | Quantity | RDA (%) | |
|---|---|---|---|---|
| Women* | men* | |||
| Total proteins | g | 27,62 | - | - |
| Total carbohydrates | g | 35,98 | - | - |
| Total fat | g | 24,49 | - | - |
| Diet fibres | g | 0,72 | - | - |
| Cholesterol | mg | 216,87 | - | - |
| Vitamin A | IU | 889,34 | 22 | 18 |
| Niacin | mg | 14,72 | 105 | 74 |
| Vitamin C | mg | 3,03 | 4 | 3 |
| Vitamin D | IU | 210,94 | 105 | 105 |
| Calcium | mg | 69,61 | 7 | 7 |
| Phosphor | mg | 341,46 | 43 | 43 |
| Potassium | mg | 281,40 | 8 | 8 |
| Sodium | g | 0,69 | 0 | 0 |
* RDA is based on daily intake for women of 2000 kcal, for men 2900 kcal, from 25 to 50 years of age. (Data source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)
