Tuna, Leek & Smoked Bacon Pilaf
30 Min Serves 4
Ingredients
- 1 110g John West No Drain Fridge Pot Tuna Steak with a little brine
- 1 tbs sunflower oil
- 4 rashers smoked back bacon, diced
- 2 small leeks, thinly sliced
- 1 tsp paprika
- 1 tsp tomato puree140g basmati rice
- 350ml fish stock
- Salt and pepper
No Drain Fridge Pot Tuna Steak With A Little Brine
Tuna steak with a dash of brine. Perfect for a mess-free, post-gym tuna pasta topping that’s packed with easy natural protein in our no-drain, fridge-friendly pot.
Step 1
To prepare our Tuna Pilaf Recipe heat the oil in your biggest saucepan, add the bacon and the leeks and cook gently over a low heat until it gets nice and soft.
Step 2
Stir the paprika, tomato puree and basmati rice into the leek and bacon mixture and add your fish stock. Bring to the boil, pop a lid on the pan and cook over a low heat for 10 to 12 minutes or until the rice has absorbed all the liquid.
Step 3
Carefully stir in the John West Tuna Steak and heat for a further 2 or 3 minutes until the tuna is piping hot, season to taste and serve.
For more information on all our Tuna Recipes please click here.
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