Preparation time: 10 minutes
Total cooking time: 45 minutes
Serves 2
Ingredients for 2 people:
1/2 choricero pepper
1/2 small chilli pepper
1 large green pepper (not Italian)
1/2 garlic clove
100 g spring onion
300 g potatoes
3 tablespoons fried tomato sauce
3 measures fish stock (blue cup)
300 g tuna loin
Extra virgin olive oil
Salt, black pepper
Preparation:
Soak the choricero pepper in cold water (remove the stalk so that it hydrates more easily inside).
Peel and finely chop the onion.
Place it in the rice cooker with olive oil. Close the lid, press Cook and leave to cook for 3 minutes. Open the lid and add the chilli pepper, cut in half.
Cut the green pepper into cubes of approximately half a centimetre. Mix it with the browned onion, the choricero pepper pulp, the chopped garlic and the fried tomato.
Add the peeled and chopped potatoes.
Add the fish stock. Replace the lid and press Cook.
Cook for about 25-35 minutes until the potatoes are cooked (depending on the type of potato, it may take more or less time).
Season with salt and pepper.
Add the tuna, cut into cubes of about five centimetres, seasoned with salt and pepper, and leave the rice cooker covered, but without pressing Cook.
Serve after about 5-8 minutes.
