Spain Cold Rice and Tuna Loaf

Ingredients:

1/2 kg boiled white rice

1/4 kg tinned tuna

Mayonnaise

1 large tomato

Olives (green and black)

Cooking Instructions:

Boil the rice for 10 mins until soft then rinse in cold water and drain well. Prepare a loaf tin by lining it with foil and a bit of olive oil to prevent sticking. Prepare the tomato by blanching it to remove the skin - chop it up into small cubes and season with salt and pepper. Once the rice has cooled down sufficiently put a layer of rice in the bottom of the loaf tin followed by a layer of tuna and then tomato repeat this process as many times as necessary finishing with a layer of rice (layers should be about 1cm thick). Press the mixture down gently and place in the fridge for 3 hours. Take it out of the fridge and very carefully remove from the loaf tin placing it on a plate upside down. Remove the foil and cover with a little mayonnaise and finsh off by garnishing with green and black olives.

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