Lunch

Tomato, pesto and tuna rice

Tomato, Pesto and Tuna RiceRecipes+
4
10M
15M
25M

Ingredients

Method

1.Preheat oven to 200°C/180°C fan-forced. Place tomatoes in a roasting pan. Drizzle with oil; toss to coat. Bake for 10 minutes or until softened slightly.
2.Meanwhile, melt butter in a large deep frying pan over moderate heat. Add onion and garlic; cook and stir for 2 minutes or until onion softens. Add rice; mix well. Gradually add a ladle (about 1/2 cup) of hot stock to rice mixture, stirring constantly until all liquid is absorbed. Add remaining stock, stirring constantly until all liquid is absorbed. This will take about 10 minutes. Rice should be tender but still firm to the bite.
3.Add cooked tomatoes, spinach, tuna and pesto to rice; cook and stir for 2 minutes or until heated. Serve topped with parmesan.

Reduce fat: Omit the butter and use chopped basil instead of pesto.

Note

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