Rice gluten free pasta with marinated tuna is one of my favourite recipes: it is super easy to make and yet it is very tasty and also fresh.
Yesterday I tried the Italian brand “Riso di Pasta” by Viazzo: they make their gluten free pasta with 100% Italian parboiled rice. The parboiled is a technique that makes the rice preserve all of its properties and it stays beautifully “al dente”, just the way I like it.
Open up the tuna can or jar and drain out all the water.
Take a large bowl, add the tuna, the extra virgin olive oil, the fennel seeds (I put three tea spoons), the juice of one freshly squeezed organic lemon, and let it marinate for one hour.
To cook the pasta, use a large pot, add water and put it over medium heat.
When the water is boiling add the pasta and then a pinch of salt. As a personal advice, don’t trust the minutes written on the packaging, with gluten free pasta I would suggest you start tasting it after 4 minutes and from then, to check it out regularly until it turns out exactly the way you like it.
Once the pasta is ready, turn the off the heat, drain out the water and add the pasta in the bowl with the marinated tuna.
Chop up some parsley and dill, as much as it pleases you, add the herbs in the bowl and mix gently.
I didn’t have dill at home yesterday so I made mine without it but if you can find it fresh at your local grocery store or market, I suggest to add it, I love dill 🙂 and it goes beautifully with fish.
Dispose the pasta in two dishes and grate the skin of one organic lemon.
Recipe for 2 :
– 200 gr of gluten free rice pasta
– 200 gr natural tuna (canned or in a glass jar)
– 8 tablespoons of extra virgin olive oil
– 2 fresh organic lemons
– fennel seeds