Tuna Fish and Peanut Risotto |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A tasty economical dish that doesn't taste like tuna! From Better Family Cooking, Octopus Books Limited, 1980. Ingredients:
1 cup long grain rice |
2 (6 ounce) cans solid white tuna packed in water, drained |
4 tablespoons oil |
1 large onion, chopped |
1 green pepper, seeded and thinily sliced |
2 teaspoons curry powder |
1 cup salted peanuts, finely chopped |
2 cups apple juice |
salt |
fresh ground pepper |
1 cup apple, cored and diced |
2 tablespoons lemon juice |
3 tablespoons sugar |
Directions:
1. Cook rice in boiling water for 10 minutes then drain thoroughly.
2. Heat oil in large frying pan and saute onion and green pepper with the curry powder for 5 minutes.
3. Add peanuts, apple juice, salt, pepper, diced apple, lemon juice and sugar and bring to a boil.
4. Add rice and tuna and simmer uncovered for 10 minutes stirring frequently.
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