Rice with Tuna and Aubergines

Rice with Tuna and Aubergines Recipe

A tasty surprise aubergine dish
Yield: 2    Preparation Time: 30 minutes    Cooking Time: 30 minutes
This is a tasty recipe for a one-plate meal that can be served with fresh seasonal fruit.


1 medium aubergine
2 ripe tomatoes; peeled, de-seeded and cubed
150ml dry white wine
160g can tuna in oil
4 tablespoons extra virgin olive oil
200g rice
1 teaspoon dried bay leaves
Fresh basil leaves, chopped
Fresh chives, chopped
Fresh parsley, chopped

Recipe Instructions

Prepare the aubergines.
Slice off the ends of the aubergines and then cut them crossways into slices 1cm thick. Place the slices in a colander and sprinkle with salt. Let the slices rest for 1 hour and then wash them under running water and pat them dry with absorbent kitchen paper. Cut the slices into cubes.

Fry the aubergine.
Heat the olive oil in a non-stick frying pan and fry the cubed aubergine for 5 minutes stirring occasionally. Add the tomatoes and the herbs (reserving a little except for the bay leaves) and the white wine. Reduce the heat, season with salt and cook half covered until the wine has evaporated.

Prepare the tuna.
Drain the tuna and using a fork crush it on a plate and set it aside for later use.

Cook the rice.
Boil the rice in plenty of salted water. When it is cooked, drain it well.

Combine the ingredients.
Add the rice, the remaining herbs and the tuna to the aubergine mixture and stir all the ingredients together. Cook over a high heat for a few moments to combine all the ingredients and then serve immediately.