Green Beans with Tuna Fish and Rice

I wanted to prepare a salad with green beans. I had a special recipe in mind. When I read it, I decided it was too much work for a dinner preparation. I wanted something filling and went for the rice dish. Some of the original ingredients went in to the cooked dish and went well in it.

Put the rice in the rice cooker and start top and tailing the beans. Drain the tuna can and cut some spring onions and garlic.

Bring water to the boil and salt it. Add savoury and the beans and cook them for 8 to 11 min.

Use olive oil and fry the onions and garlic. Toss the tuna fish in and break it up. Add Noilly Prat and juice of 1/2 lemon. 

Get the beans in and mix it well, discard the savoury first. When the rice is cooked, pour it in the pan.

Now you will see that it is a bit dry. Since I am a Hesdian and we love to use Hessian Schmand, that is a type of thick sour cream with about 20% fat.  A couple of spoons full of that delight will give the dish a nice creaminess. 

If you can't get this, just use creme fraiche.

Ingredients for 2:

400 g green small beans, 2 spring onions, 2 cloves of garlic, 2 stalks savoury

1 medium can of tuna fish in olive oil, drained, 3 tbsp Noilly Prat, juice 1/2 lemon

1 cup of long grain rice, 4 tsp heavy sour cream

Salt, pepper, thyme and smoked paprika