1. Boil the rice
for 10 mins until soft then rinse in cold water and drain well
2. Prepare
a loaf tin by lining it with foil and a bit of olive oil to prevent sticking
3. Prepare the tomato by blanching it to remove the skin - chop it up into small
cubes and season with salt and pepper
4. Once the rice has cooled
down sufficiently put a layer of rice in the bottom of the loaf tin followed by
a layer of tuna and then tomato repeat this process as many times as necessary
finishing with a layer of rice (layers should be about 1cm thick)
5. Press the mixture down gently and place in the fridge for 3 hours
6. Take it out of the fridge and very carefully remove from the loaf tin placing
it on a plate upside down
7. Remove the foil and cover with a little
mayonnaise and finsh off by garnishing with green and black olives
- This dish is common
as a starter in Spain
- Use good quality, white tuna. If you live in Spain
look for "Bonito del norte". We recommend the Spanish brand ALBA.
