Catholic Recipe: Tuna Provencal
The Provence of France is known for its delicious food creations. Here is a tuna dish made in the Provencal style. This dish is easy to make since the rice is uncooked.
DIRECTIONS
Dice pimientos. Combine half the pimientos with rice, butter or margarine, onion, oregano, and seasoned salt in 2-quart casserole. Combine wine and 1-1/2 cups chicken broth; heat; pour over rice mixture. Cover; bake at 350° until rice is almost tender and liquid absorbed — about 40 minutes. Stir in remaining broth. Combine cheese, tuna, and remaining pimientos. Make a hollow in center of rice mixture; fill with tuna mixture. Bake, uncovered, 15 minutes longer. Makes 6 servings.
Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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