Tuna, Leek & Smoked Bacon Pilaf
30 Min Serves 4
- 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.
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.
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.
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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