Rice with Tuna and Vegetables

Method

1. Shell the fresh peas and set aside.
2. In a pot, place the Jasmine rice (60–80 g per person) without rinsing. Cover with water just to the surface of the rice. Add a pinch of coarse salt. Bring to a boil, then cover and cook for exactly 10–12 minutes until fluffy.
3. While the rice cooks, prepare the vegetables: thinly slice the carrots, chop the Tropea spring onion, crush the garlic, and cut the violet asparagus into rounds (reserve the tips).
4. In a large pan or wok, heat olive oil. Add the spring onion and sauté gently. Add the peas, carrots, and garlic. Stir and cook without frying.
5. Add the asparagus rounds (not the tips) and continue cooking for a few minutes.
6. Once the rice is cooked, transfer it to a bowl or directly to the pan.
7. Grate fresh ginger over the rice (optional, but recommended for its anti-inflammatory properties).
8. Break the Mediterranean tuna into chunks and add to the pan.
9. Add the finely chopped green carrot tops and the raw asparagus tips.
10. Add the tomatoes cut into wedges and fresh chili to taste.
11. Mix everything gently. Taste and adjust salt if needed (the tuna already provides saltiness).
12. Serve warm or at room temperature.