Liturgical Year : Recipes : Tuna Provencal

Catholic Recipe: Tuna Provencal

INGREDIENTS

1 can (4 ounces) pimientos
1-1/2 cups uncooked rice
2 Tablespoons butter or margarine
1 Tablespoon instant minced onion
1/8 teaspoon oregano
1 teaspoon seasoned salt
1-1/2 cups dry white wine
2 cups chicken broth, divided
1 cup grated Cheddar cheese
2 cans (6-1/2 to 7 ounces each) tuna

Details

Serves: 6

Prep Time: 1 hour

Difficulty: ★★☆☆

Cost: ★★★☆

For Ages: 15+

Origin:

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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.