Subscribe to our newsletter

Lorem ipsum dolor sit amet, consectetuer adipiscing elit, sed diam nonummy nibh euismod tincidunt ut laoreet dolore magna aliquam



2 tablespoons olive oil

½ cup chopped onion

1¼ cup uncooked rice (preferably Jasmine rice)

1 cup white wine

2 cups chicken stock

1 – 184 grams Century Tuna Chunks in Vegetable Oil

¼ cup whole corn kernels

¼ cup diced red and green bell peppers

2 tablespoons butter

¼ cup grated Parmesan cheese

1 teaspoon salt

¼ teaspoon freshly ground pepper

¼ cup chopped parsley




Heat olive oil in a large, heavy bottom skillet. Sauté onions with rice. Pour in white wine and cook , stirring occasionally until wine is reduced and absorbed by the rice. Add chicken stock and let cook until rice has absorbed all the liquid and tender to the bite. Stir in tuna, corn, bell peppers, butter and parmesan cheese. Season with salt and pepper. Add parsley and stir before removing from heat. Serve warm.

Post a comment