When my daughter Luisa was born 17 years ago, I had a special diet of rice and I prepared one with squid. So as I love the tuna salad I decided to make my version of rice with tuna and this was the result. At every opportunity I mix different flavors without losing the base: tuna.
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Ingredients4 portions
Preparation
Melt butter in a 3-liter pot approximately.
Dora the two cups of rice, take care not to burn.
Add the 500 milliliters of water. Add the cube of tomato broth, undo it completely.
After 5 minutes to reduce the water, add the corn, the slices and the tuna.
When the rice is cooked, take a serving of about 1 cup, add 2 tablespoons of panela cheese in cubes (optional) and place in a mold.
Decorate with an avocado fan or a spoonful of mayonnaise and cilantro.
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