Tuna and egg ragout with peas

Name: Tuna and egg ragout with peas
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 40 g Rice; 7-10 Tbsp Salt; 1 Egg (Gr. S); 1 small onion; 1/2 tsp (3 g) Oil; 1/2 tsp (3 g) Flour; 1 knife tip Vegetable broth; 50 g frozen peas; 1/2 TEASPOON medium hot mustard; 1 tablespoon (10 g) ripened cream; 7-10 Tbsp white pepper; 1 tin(s) (80 g) Tuna fish natural; 7-10 Tbsp Chives

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

40 g Rice
7-10 Tbsp Salt
1 Egg (Gr. S)
1 small onion
1/2 tsp (3 g) Oil
1/2 tsp (3 g) Flour
1 knife tip Vegetable broth
50 g frozen peas
1/2 TEASPOON medium hot mustard
1 tablespoon (10 g) ripened cream
7-10 Tbsp white pepper
1 tin(s) (80 g) Tuna fish natural
7-10 Tbsp Chives

Directions

1
Put the rice into 1/8 l boiling salted water and simmer covered for about 20 minutes. Boil egg hard
2
Quench, peel and quarter the egg. Drain the tuna and chop it up roughly with a fork. Carefully fold both into the sauce and heat briefly. Wash and finely chop the chives and sprinkle over them. Serve with rice