Catalan Aubergine Tapa's

Catalan Aubergine

Miz Helen's Kitchen

adapted from Tapenawines and Spanish Food

Ingredients

2 cups boiled or steamed white rice

1 ounce can of water packed tuna, drained

2 Roma tomatoes, chopped

1 Roma tomato, sliced

1/4 cup black and green olives sliced

1/2 cup mayo with lemon

1/2 cup sour cream

1 teaspoon garlic powder

1/2 teaspoon onion salt

1 teaspoon white pepper

dash cayenne

salt and pepper to taste

juice of 1 lemon

Directions

Boil the rice for 10 minutes until soft then rinse in cold water and drain well

Line a loaf pan with foil and spray the foil with oil

Blanche the tomato and remove the skin, chop

Salt and pepper the tomato to taste

Layer the cooled rice into the loaf pan, followed by a layer of tuna squeeze lemon juice on top of the tuna

Next layer the chopped tomatoes

Repeat the layers and finish with a layer of rice

Press the mixture down gently, cover with plastic warp and refrigerate for 4 hours

In a small bowl mix the mayo, sour cream, garlic powder, onion salt, white pepper and cayenne, place in the refrigerator

Remove the loaf pan from the refrigerator and very carefully remove from the loaf tin placing it on a plate upside down

Remove the foil and cover with the mayo and sour cream mixture

Garnish with the sliced olives

Serve cold with crackers and your favorite wine of course