Seafood > Russian

Tuna and Rice Coulibiac Recipe

Ingredients with Measurements:
- 1 cup of white rice
- 2 cups of water
- 1/2 teaspoon of salt
- 2 tablespoons of olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 red bell pepper, chopped
- 1 can of tuna, drained and flaked
- 1/2 cup of frozen peas
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh dill
- 1/4 teaspoon of black pepper
- 1 sheet of puff pastry, thawed
- 1 egg, beaten

Special Equipment Needed:
- Baking sheet
- Parchment paper
- Rolling pin

Step-by-Step Instructions:

1. Preheat the oven to 400°F (200°C).

2. In a medium saucepan, combine the rice, water, and salt. Bring to a boil, then reduce the heat to low and simmer for 18-20 minutes, or until the rice is tender and the water is absorbed.

3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes, or until the onion is translucent.

4. Add the red bell pepper and sauté for another 2-3 minutes.

5. Add the tuna, peas, parsley, dill, and black pepper. Stir to combine and cook for 2-3 minutes, or until heated through.

6. On a lightly floured surface, roll out the puff pastry to a rectangle that is approximately 12 x 16 inches.

7. Transfer the puff pastry to a baking sheet lined with parchment paper.

8. Spoon the rice onto the center of the puff pastry, leaving a 2-inch border around the edges.

9. Spoon the tuna mixture on top of the rice.

10. Fold the edges of the puff pastry over the filling, pressing to seal.

11. Brush the beaten egg over the top of the puff pastry.

12. Bake for 25-30 minutes, or until the puff pastry is golden brown and crispy.


Time:
Preparation time: 25 minutes
Cooking time: 50 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe serves 4-6 people.

Nutritional information:
Calories: 420
Fat: 22g
Saturated Fat: 6g
Cholesterol: 60mg
Sodium: 540mg
Carbohydrates: 39g
Fiber: 3g
Sugar: 3g
Protein: 17g

Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Canned salmon or chicken can be used instead of tuna.
- Frozen corn or green beans can be used instead of peas.
- Cilantro can be used instead of parsley or dill.

Variations:
- Add 1/2 cup of chopped mushrooms to the tuna mixture.
- Use cooked quinoa instead of rice.
- Add 1/4 cup of chopped sun-dried tomatoes to the tuna mixture.

Tips and Tricks:
- Make sure to seal the edges of the puff pastry well to prevent the filling from leaking out.
- Let the coulibiac cool for a few minutes before slicing and serving.
- Serve with a side salad or roasted vegetables.

Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
To reheat, place the coulibiac on a baking sheet and bake in a preheated 350°F (175°C) oven for 10-15 minutes, or until heated through.

Presentation Ideas:
Serve the coulibiac on a platter with fresh herbs and lemon wedges.

Garnishes:
Garnish with fresh parsley or dill.

Pairings:
Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

Suggested Side Dishes:
Serve with a side salad or roasted vegetables.

Troubleshooting Advice:
- If the puff pastry is not browning evenly, rotate the baking sheet halfway through baking.
- If the filling is leaking out of the pastry, make sure to seal the edges well.

Food Safety Advice:
- Make sure to cook the rice and tuna mixture to an internal temperature of 165°F (74°C).
- Store leftovers in the refrigerator for up to 3 days.

Food History:
Coulibiac is a traditional Russian dish that typically consists of salmon, rice, and mushrooms baked in puff pastry.

Flavor Profiles:
This dish is savory and flavorful, with a combination of tender rice, flaky tuna, and aromatic herbs.

Serving Suggestions:
Serve the coulibiac as a main dish for a family dinner or special occasion.

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Region: Russian

Taste: Savory, Rich, Creamy, Fishy, Umami