RCI-SC.004.0048.001
Tuna-Tomato Combo
Makes 6 servings
Prep15 min
Cook35 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- 1 cup
- 2 tablespoons
- 2 tablespoons
- x 14½-ounce can stewed tomatoes1 unit
- sliced stuffed * 2 tablespoons parsley flakes⅓ cup
- ½ teaspoon
- 1 dash
- curry powder or ground oregano½ teaspoon
- x 12½-ounce can tuna1 unitdrained and flaked
- 3 cups
Method
1
In a large saucepan, melt butter or margarine over medium heat. Add diced onion and sauté until softened and translucent, about 3-4 minutes.
5 minutes
2
Sprinkle flour over the cooked onion and stir continuously to form a roux. Cook the roux for 1-2 minutes to eliminate the raw flour taste.
2 minutes
3
Gradually whisk in water or broth, stirring constantly to prevent lumps from forming. Continue stirring until the mixture is smooth and begins to thicken.
3 minutes
4
Add the canned tomatoes, crushing them slightly as you stir them into the broth. Bring the soup to a gentle boil.
5 minutes
5
Stir in the uncooked rice and reduce heat to a simmer. Cover and cook until the rice is tender, stirring occasionally.
20 minutes
6
Drain the canned tuna and flake it into the soup, stirring gently to distribute it evenly throughout the broth.
2 minutes
7
Season the soup with salt and black pepper to taste, adjusting as needed. Allow the soup to simmer for an additional 2-3 minutes so the flavors meld together.
3 minutes
8
Remove the soup from heat and ladle into bowls. Serve hot, optionally garnished with fresh herbs or a sprinkle of additional black pepper.