Tuna and rice. Doesn’t sound all that appealing, but these affordable ingredients are the basis for some really tasty dishes. My favorite tuna and rice meal is encebollado de atun, or tuna with onion, served over rice. I learned how to make this delicious and budget-friendly meal when I was living in Ecuador. Here’s what you’ll need:
1 can of tuna
3 cups parboiled long grain white rice
1 red onion
4-5 red potatoes
Before you cook the rice, get the potatoes cooking. Wash and peel them, and dice them into about 1 inch cubes. Cook in plenty of salted water. While the potatoes are cooking, cook your rice. Heat up a medium pot and add about 2 teaspoons of vegetable oil. Add the rice and about a tablespoon of salt. Sautee the rice just for a minute or two, then stir in four cups of water. (This will make enough rice for you to have leftover). When the mixture begins to boil, cover it, turn the heat down to low, and wait twenty minutes. After twenty minutes, remove from heat.
Check the potatoes frequently; you want them to be cooked all the way through but not mushy. When they’re done, strain them, pt into a large bowl, add the tuna, and put into the refrigerator. Thinly slice the red onion. Put the onion slices into a bowl, and add about 2 tablespoons of salt. With your hands, smush and squeeze the onion and salt mixture for a few minutes. Rinse the onion, and add to the potato/tuna mixture. Add the juice from two lemons and salt to taste. Chill the tuna mixture, and serve over rice. Enjoy!