Tuna & Mushroom Ragout Recipe

Ingredients :

Serves 4

• 225g / 8oz basmati and wild rice

• 50g / 2oz butter

• 1 tbsp olive oil

• 1 large onion, peeled and finely chopped

• 1 garlic clove, peeled and crushed

• 300g / 11oz baby button mushrooms, wiped and halved

• 2 tbsp plain flour

• 400g can chopped tomatoes

• 1 tbsp freshly chopped parsley

• dash of Worcestershire sauce

• 400g can tuna in oil, drained

• salt and freshly ground black pepper

• 4 tbsp Parmesan cheese, grated

• 1 tbsp freshly shredded basil
  
  To serve :

• green salad

• garlic bread

Method :

1. Cook the basmati and wild rice in a saucepan of boiling salted water for 20 minutes, then drain and return to the pan. Stir in half of the butter, cover the pan and leave to stand for 2 minutes until all of the butter has melted.

2. Heat the oil and the remaining butter in a frying pan and cook the onion for 1-2 minutes until soft. Add the garlic and mushrooms and continue to cook for a further 3 minutes.

3. Stir in the flour and cook for 1 minute, then add the tomatoes and bring the sauce to the boil. Add the parsley, Worcestershire sauce and tuna and simmer gently for 3 minutes. Season to taste with salt and freshly ground pepper.

4. Stir the rice well, then spoon onto 4 serving plates and top with the tuna and mushroom mixture. Sprinkle with a spoonful of grated Parmesan cheese and some shredded basil for each portion and serve immediately with a green salad and chunks of garlic bread.