Tuna stew with rice

Ingredients for 3 servings:

• 120 g rice
• 265 g vegetable broth, light
• 1 can/n tuna in oil, approx. 200 g drained weight
• 1 ½ tbsp rapeseed oil
• 1 onion(s), peeled, approx. 100 g
• 2 medium-sized garlic cloves
• ½ tsp paprika powder
• 125 g peas, frozen
• 1 tbsp pink peppercorns, freeze-dried
• 1 tbsp, heaped marjoram, shredded
• ¼ tsp Pul Biber
• 400 ml vegetable broth, strong
• 500 g tomatoes, chopped
• Salt and pepper, freshly ground
• Parsley, chopped, or chives

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

spicy, piquant

First, heat 1/2 tbsp of oil and sauté the rice lightly. Deglaze with the light vegetable stock and simmer with the lid on for 15 minutes, stirring frequently. Remove from the heat and let it simmer for another 10 minutes. Halve the onion, cut each half in two halves, and then cut into strips. Finely chop or press the garlic. Heat the remaining oil and fry the onion strips until golden brown. Add the garlic, paprika, and chili powder and fry briefly. Pour in the stock and chopped tomatoes, add the pink peppercorns, and simmer gently for 5 minutes. Mix in the frozen peas and marjoram. Simmer gently for another 5 minutes. Drain the tuna and stir in the pieces. Return everything to the heat and season with salt and pepper. Ladle onto plates and place some rice in the center. Sprinkle with chives or parsley.