Molinos - Rice and Tuna Rolls
Rice and Tuna Rolls
Rice recipes

Rice and Tuna Rolls

Rice and Tuna Rolls


1 ½ cup Gallo long-grain rice

1 can natural tuna

1 chopped small onion

1 grated carrot

4 gherkins

6 minced black olives

3 Tbsp. mayonnaise

1 Tbsp. chopped parsley

1 Tbsp. lemon juice

1 tsp. chopped chili

5 lettuce leaves

6 eggs

Salt to taste

Pepper to taste




Cook the Gallo long-grain rice following directions on the package. Strain and let cool down.

Fry lightly the onion with a drop of olive oil and set aside.

Mix the tuna with the onion, the carrot, the chopped gherkins, the olives, the parsley, the chili and the lemon juice.

Season with the mayonnaise and a pinch of salt and pepper. Set aside.

Mix lightly the eggs and season.

Preheat a non-stick 28 meters diameter skillet.  Spray with oil and tip the eggs into.

Begin to stir with a wooden spoon from the center to the sides; in this way it will cook evenly.

Once the eggs starts to coagulate stop stirring and, before it gets brown, cook for some seconds over the other side and remove.

For the roll: Place the eggs on a platter and cover with lettuce leaves. Spread the rice and the tuna over, trying that the surface remains even.

Begin rolling from one of the ends, very carefully. Place the fold facing down and cut in slices of 4cm.

Serve with some fresh salad.