CookEat Recipe
Rice and Tuna Baguette Bites
Cooked rice, pan-cooked tuna and tender roasted aubergine are mixed with radish, cucumber, ginger and soy sauce. Serve the topping on olive-oil baguette toasts.
Method
Steps
Step 1
Heat the oven to 200°C. Weigh the rice dry, rinse and simmer in the measured 1800 ml boiling water for the full packet time until tender. Drain well and fluff. Dice the aubergine into 1 cm pieces, toss with 1 tablespoon olive oil and roast for 20–25 minutes until soft.
Step 2
Pat the raw tuna dry, check for bones and cut into 2 cm cubes. Cook in a wide pan with 1 tablespoon oil over medium heat for about 5–8 minutes, turning, until a clean thermometer reads 70°C in the thickest pieces. Break into smaller pieces.
Step 3
Finely dice the washed radish and cucumber; peel and mince the ginger. Mix these with the rice, tuna, aubergine and soy sauce while the cooked ingredients are still warm.
Step 4
Slice the baguette thinly and brush with the remaining tablespoon olive oil. Toast on a tray at 200°C for 5–8 minutes, until crisp at the edges. Divide the topping over the toasts and serve immediately as six small shared plates.
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