Tuna Rice Puff
5 stars for budget friendly, 3 stars for the amount of dishes which is comparable to making lasagna but you can either pop them in the dishwasher or spend 5-7 minutes doing by hand. My prep time was much longer than stated here.
I chopped up 1/4 of a yellow onion and sauteed both the onion and mushrooms together with salt, onion, garlic powder and parsley.
I drained most of the water from the can of tuna.
I allowed my rice to rest 15-20 minutes after cooking with chicken stock with the lid off before adding it to the roux so the rice would not turn into a gooey mess once mixed. I also added about a 1/2 cup of frozen peas, more garlic and parsley to the mix as well. During the last few minutes of cooking I topped with shredded Mexican Four Cheeses. I then turned my toaster oven (Breville) to broil and broiled for an additional 2-3 minutes on high.
The taste: a little dry (my fault, I drained the tuna). Not bad, but not necessarily 5 stars and I made changes. If I were to make again, I would make the roux a little thinner. As is, this recipe falls into a 3.5 category.
1 user found this review helpful
Aug. 30, 2012