Tuna Fish Timbales
I kind of stumbled upon this by accident, using up cans of tuna and some leftover rice - Voila!
2 cans tuna fish, packed in water
1 cup uncooked rice
1 1/2 cups water
1/2 can condensed cream of celery soup
1/2 tsp celery seed
1 Tb butter
5 stalks of asparagus, diced
1 Tb dried tarragon
1/4 small onion, chopped
salt and pepper to taste
Combine rice, the water, butter, and spices. Cook over medium heat until most of the water is absorbed, about 15 minutes.
Add tuna fish and condensed soup; stir to blend. Transfer to an oven-safe dish, and bake for 40-45 minutes. Refrigerate when sufficiently cooled.
You can try this warm, but it is MUCH better cold, the next day. It should be moist enough to form into little mounds, using an ice cream scoop or small cup (I use an old metal measuring cup). Arrange on lettuce leaves and enjoy!
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