Cuban-style rice with white tuna
Cuban-style rice is a dish that should be on the list of the (gastronomic) wonders of the world. A pleasure for the senses with the simplest ingredients. And if we also innovate a little and give it a maritime touch like Agustín (El bullir de Agus) has, the result is indescribable.
- Long-grain rice - 3 cups
- Water - 6 cups
- White tuna in olive oil - 2 tins
- Tomatoes - 1 kilo
- Eggs - 4-8 according to size (or the taste of your guests)
- Laurel - 2 leaves
- Garlic - 1 clove
- Olive oil
- Sugar - 1/2 teaspoon
- Ground oregano
- Wash the tomatoes, remove the stem and cut into cubes.
- In a pan over low heat, add a spoonful of olive oil, the tomato, a bay leaf, sugar and oregano. Add salt and pepper to taste and bring to a low heat, stirring occasionally for 20 minutes or until the sauce has thickened.
- Meanwhile, in another pan, brown the whole garlic clove with a tablespoon of oil. Add the rice, water, the other bay leaf and season to taste.
- Cook the rice for 20 minutes until the water has reduced.
- When the tomato sauce has thickened, remove the bay leaf, and pass the sauce through a fine sieve or food mill to remove the seeds. Put them aside.
- In a small frying pan, heat a centimetre of oil over medium heat and fry the eggs in it, one by one, pouring hot oil over the egg with the help of a slotted spoon to set the outside of the yolk. Put them aside on a plate.
- Arrange the white rice on a bed of tomato sauce, with a little white tuna and one or two eggs per person.
A very succulent little dish. Thanks, Agustín!