Spicy tomato “tuna” rice

Name: Spicy tomato “tuna” rice
Total time: 3600 s
Yield: 2-3 people
Cuisine: British
Ingredients: 400 g can plum tomatoes; Dash hot sauce (or fresh chilli); 15 g ginger; 2 garlic cloves; 40 ml soy sauce; 1 tbsp maple syrup; 4 tbsp olive oil; 120 g cooked short grain rice; 1 portion tofu tuna (or 2 cans of actual tuna); 2 spring onions; Handful spinach

Sam Meadley @samm

Bristol, England, United Kingdom

Inspired by a recipe I spotted in the Guardian’s Feast supplement this is a festival of flavour.
#vegan

Sam Meadley @samm

Bristol, England, United Kingdom

Inspired by a recipe I spotted in the Guardian’s Feast supplement this is a festival of flavour.
#vegan

Saved

Ingredients

1 hr

2-3 people

400 gcan plum tomatoes
Dashhot sauce (or fresh chilli)
15 gginger
2garlic cloves
40 mlsoy sauce
1 tbspmaple syrup
4 tbspolive oil
120 gcooked short grain rice
1 portiontofu tuna (or 2 cans of actual tuna)
Tofu tuna substitute
2spring onions
Handfulspinach

Saved

Steps

1 hr

1

Add the tomatoes and hot sauce to a large pan. Mash the tomatoes using a potato masher until you reach a consistent texture. Heat over a low-medium flame for 20m until it has reduced significantly.
2

Peel and crush the garlic and grate the ginger. Add to the tomatoes (now off the heat) with the soy sauce, maple syrup and 2 tbsp olive oil. Use a stick blender to combine all the ingredients into a smooth sauce.
3

Spoon a third of the sauce into a hot wok with 2 tbsp oil and stir fry for a minute or two until it thickens up. Stir in the cooked rice and cook for a further 5-10 mins.
4

Stir in the remainder of the sauce, the tofu tuna substitute, spring onion and spinach leaves. Serve immediately.