Basic ingredients

• 1/2 kg boiled white rice
• 1/4 kg tinned tuna

• mayonnaise
• 1 large tomato
• olives (green and black)

Steps:

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

 

 

Tips and ideas:

• 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.