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Instead of canned tuna you can also use canned fish fillets.


150 g long grain rice
100 ml cream
1 bay leaf
pinch of nutmeg, freshly grated
40 g butter
1 onion, chopped
1 teaspoon Vegeta Gourmet Stock Powder
300 g canned tuna

3 eggs
1 tablespoon parsley

Preparation For this recipe you only need imagination!

Simple 4 Persons 40 min

  • 1 Wash the rice and place in cold, salted water to be cooked. Once it is cooked drain excess water.
  • 2 Bring the cream with bay leaf and nutmeg to boil.
  • 3 In melted butter cook the onion for a few seconds, and then add the rice, Vegeta Gourmet Stock Powder, tuna broken up into small pieces and suffuse with prepared cream sauce. Cover and briefly bring to boil.
  • 4 If you wish you can add more salt or pepper to your taste at the end.


You can serve with boiled, sliced eggs and chopped parsley.