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