1 can of tuna in water La Sirena

  • 4 servings
  • 45 minutes
  • United States
  • 250 grams rice
  • 1 can of La Sirena tuna in water, drained
  • 1 egg
  • salt (to taste)
  • 2 cloves garlic
  • 1 medium onion
  • pepper (to taste)
  • saffron (to taste)
  • nutmeg (to taste)
  • 100 milliliters olive oil


Place 50 ml (1/4 cup) olive oil and the chopped garlic in a saucepan and saute over low heat about 3 to 4 minutes, stirring occasionally. Add the rice and season with salt. Stir and fry the rice about a minute. Pour the water (twice the rice volume), stir and boil over medium-high heat. When the water starts boiling, reduce to low heat and cook the rice for about 10 minutes.


Place the remaining olive oil and the chopped onion in a frying pan and saute over low heat until the onion start to turn slightly golden. Add the tuna and season with pepper, nutmeg and saffron. Stir and cook over low heat about 4 to 5 minutes. Turn off the heat, and mix the rice with the tuna.


Preheat the oven to 180ºC (350ºF). Place the previous mixture on a baking dish and brush with beaten egg yolk. Bake until golden, about 25 minutes. Turn off the oven and enjoy!