Rice recipe with fresh tuna
Ingredients to make Rice with fresh bonito:
- 1 tuna of 1 kg
- 1 large green bell pepper
- 150 grams of cauliflower
- 1 bunch of garlic sprouts
- 3 garlic cloves
- 1 tomato
- 1 Nora (dried pepper)
- 250 grams of rice
- 1 cup of olive oil
- saffron
- Salt
How to make Rice with fresh bonito:
- Clean the bonito, separating the head and cut the rest into slices, remove the seeds from the pepper and cut into strips, separate the cauliflower into florets, peel and chop the young garlic sprouts and peel the garlic, peel and finely chop the tomato, heat in a 1.5-liter casserole of water and cook the head of the bonito for 10 minutes in the meantime.
- Heat oil in a casserole and fry the Nora being careful not to burn it, remove and crush in a mortar together with the garlic in that oil, fry the tuna, remove it and reserve, then fry the pepper, then the garlic sprouts, the cauliflower and finally the tomato strain the broth from cooking the tuna head and add to the casserole, reserving a little that we will put in the mortar put a little salt and add in the pestle of the mortar.
- Cook for 10 minutes add the rice, the bonito slices, distributing evenly and cook uncovered over medium heat for 15 to 20 minutes test a few grains of rice to check the cooking point and rectify the salt point if necessary Serve immediately letting it rest a bit on the plates, the best time to make this dish with tuna is from March to May.
