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Rice with tuna cream cheese sauce

Rice with tuna cream cheese sauce

Preparation time:
20 min
Difficulty level:

Nutritional values:

62 g
24 g
6 g


Cream cheese (0.2% fat, light)Cream cheese (0.2% fat, light) 20 g
Onion (fresh)Onion (fresh)½ (50 g)
Garlic (fresh)Garlic (fresh)⅜ (1 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
CapersCapers ½ Teaspoon
Paprika powderPaprika powder 1 Pinch(s)
Rice (raw)Rice (raw) 60 g
Coconut oil, coconut oilCoconut oil, coconut oil ½ Tablespoon
OlivesOlives⅝ (3 g)
Tuna fillets (canned, in own juice)Tuna fillets (canned, in own juice) 70 g
Tomato pieces, chopped tomatoes (canned)Tomato pieces, chopped tomatoes (canned) 100 g
Italian herbsItalian herbs ½ Teaspoon


Step 1:
Cook the rice in a pot or a rice stove. Cook rice in pot. Fill small pot with rice. Add two parts water (example: 50g rice = 100ml water). Briefly bring to a boil and then reduce directly to low/medium heat. Simmer gently without a lid until the water has evaporated.
Step 2:
Chop the onion and finely chop the garlic. Steam in a pan with a little coconut oil. Add the tuna with its own juices and the chopped tomatoes.
Step 3:
Olives cut into fine slices. Stir into the tuna sauce together with the capers and cream cheese. Finally season to taste with the herbs.

Macronutrient distribution:

The recipe Rice with tuna cream cheese sauce is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
Rice stove
Rice stove
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