Pea Cream with Wild Rice, Tuna & Mint
Ingredients
For 4 servings
4 x 80 g cans of Rio Mare Tuna in olive oil
300 g frozen peas
300 g mixed basmati and wild rice
1 lemon
A few mint leaves
Extra virgin olive oil, salt, black pepper
4 x 80 g cans of Rio Mare Tuna in olive oil
300 g frozen peas
300 g mixed basmati and wild rice
1 lemon
A few mint leaves
Extra virgin olive oil, salt, black pepper
Stampa Ricetta
Preparation
1. Boil the rice in salted water, drain, and rinse under cold water. Mix with lemon zest, chopped mint, olive oil, and plenty of black pepper.
2. Meanwhile, blend the peas with 3–4 tbsp hot water, some olive oil, and salt until smooth.
3. Spread the pea cream in 4 wide bowls. Add the rice, place flaked tuna in the center, garnish with mint and a drizzle of oil and pepper.
