Recipe

Tomato, pesto and tuna rice

  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Tomato, pesto and tuna rice
  • 250 gram cherry tomatoes
  • 1 teaspoon vegetable or olive oil
  • 20 gram butter
  • 1 brown onion, finely chopped
  • 1 clove garlic, crushed
  • 2 250g packets microwave brown rice
  • 1 cup hot salt-reduced vegetable stock
  • 80 gram baby spinach leaves
  • 425 gram can tuna in springwater, drained, flaked
  • 1/4 cup bought basil pesto
  • 1/4 cup shaved parmesan

Method

Tomato, pesto and tuna rice
  • 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.

Notes

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