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