Tuna Pilaf

1. 1
   prep · ~2 min

   Rinse the rice until the water runs clear.

   Place the rice in a fine-mesh strainer and rinse under cold running water for 1-2 minutes, gently agitating with your fingers. Drain thoroughly.

2. 2
   saute · ~6 min

   Sauté the aromatics.

   1.Heat olive oil in a medium saucepan over medium heat until shimmering.

   2.Add diced onion and celery. Cook until softened but not browned, about 5 minutes.

   3.Stir in the minced garlic and cook until fragrant, about 30 seconds.

   TIPKeep the heat medium — you want the vegetables soft and sweet, not browned.
3. 3
   simmer · ~2 min

   Toast the rice.

   Add the rinsed, drained rice to the pot. Stir constantly for 2 minutes until the grains are well coated in the oil and start to look slightly translucent around the edges.

4. 4
   simmer · ~19 min

   Add liquid and seasonings, then simmer.

   1.Pour in the hot water, then add the salt, black pepper, and dried dill. Stir once to combine.

   2.Bring the mixture to a rolling boil over high heat.

   3.Once boiling, immediately cover the pot with a tight-fitting lid and reduce the heat to the lowest possible setting.

   4.Simmer undisturbed for exactly 15 minutes.

   TIPDo not lift the lid during the 15-minute simmer — the steam is what cooks the rice to fluffy perfection.
5. 5
   rest · ~5 min

   Rest the pilaf off the heat.

   Remove the pot from the heat, keeping the lid tightly closed. Let it sit and steam for 5 minutes.

6. 6
   mix · ~2 min

   Fluff and fold in the tuna and lemon juice.

   Uncover the pot. Use a fork to fluff the rice gently. Add the flaked tuna and lemon juice, folding them in with the fork until evenly distributed and the tuna is warmed through.

   TIPFolding with a fork instead of stirring keeps the grains separate and prevents the rice from getting mushy.
7. 7
   garnish

   Garnish with fresh parsley and serve hot.

Cuisines we love