Tuna ragout

Name: Tuna ragout
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 Eggs (size M); 250 g Long grain rice parboiled, ready in 10 minutes; 7-10 Tbsp Salt; 2 tin(s) (each 185 g; 135 g stripping) Tuna fish natural; 2 Onions (about 60 g each); 20 g Butter or margarine; 250 g frozen peas; 300 ml Vegetable broth (instant); 125 g Whipped cream; 100 g French double cream cream cheese with pepper; 2 TABLESPOONS sauce thickener; 1/2 bunch Chives

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 Eggs (size M)
250 g Long grain rice parboiled, ready in 10 minutes
7-10 Tbsp Salt
2 tin(s) (each 185 g; 135 g stripping) Tuna fish natural
2 Onions (about 60 g each)
20 g Butter or margarine
250 g frozen peas
300 ml Vegetable broth (instant)
125 g Whipped cream
100 g French double cream cream cheese with pepper
2 TABLESPOONS sauce thickener
1/2 bunch Chives

Directions

1
Pierce the eggs, place them in plenty of boiling water and boil for 10 minutes. Cook rice in boiling salted water according to package instructions. In the meantime, drain tuna in a sieve. Peel and chop the onions. Heat the fat in a saucepan. Brown onions lightly in it, add frozen peas and deglaze with stock and cream.
2
Bring the sauce to the boil, stir the pepper cheese into the sauce. Add the sauce thickener and bring to the boil again briefly while stirring. Peel the eggs, cut them into six and add them together with the tuna to the hot sauce. Wash the chives, dab dry and cut into small rolls, except for a little garnish. Arrange rice and tuna ragout on plates. Sprinkle with chives and garnish