Cuban Tuna with Yellow Rice, Mustard-Butter Biscuits and Mango-Avocado Salad
1 jar (24 ounces) Old Havana Foods Sofrito
4 teaspoons herbes de Provence
1 package (8 ounces) yellow rice
2 cans (5 ounces each) light tuna with olive oil, drained
1 tablespoon capers, drained and chopped
2 teaspoons Dijon mustard
2 teaspoons dried parsley
⅓ cup panko bread crumbs
1 tablespoon extra virgin olive oil
Biscuits
1 tube (8-count) refrigerated biscuits
3 tablespoons butter, melted
2 tablespoons Dijon mustard
Grated Romano cheese
Salad
1 shallot, finely chopped
1 mango, peeled, pitted and cut into ¾-inch chunks
1 avocado, peeled, pitted and cut into ¾-inch chunks
1 tablespoon sugar
1 tablespoon fresh parsley
2 tablespoons fresh lime juice (from 2 limes)
1 tablespoon dry white wine or dry vermouth
⅛ teaspoon salt
Heat oven to 350 degrees.
Combine sofrito and herbes de Provence in a medium sauce pot. Warm on low heat. Make yellow rice according to package directions.
In a medium bowl combine tuna with capers, 2 teaspoons Dijon mustard, 2 teaspoons dried parsley and panko and mix until well combined. Form mixture into small balls, about ¾-inch diameter.
Heat olive oil in medium skillet and cook balls until lightly browned. Add to sauce. Stir gently.
Line a cooking sheet with parchment paper.
Add Dijon mustard to melted butter and stir. Cut biscuits in half, brush butter/mustard mixture over biscuits and sprinkle grated cheese over them. Bake 15 minutes.
Serve tuna and sauce over yellow rice with two biscuits on the plate.
For the salad: Combine shallot, mango and avocado in a medium bowl. In a small bowl whisk together sugar, parsley, lime juice, wine and salt; pour over mango mixture and serve alongside tuna and biscuits.
Serves four.
Judy Monaco, Glendale Heights