Jasmine Rice with Tuna and Vegetables

Method

1. Place the Jasmine rice in a pot, cover with water just to the surface, add 2 grains of coarse salt and bring to a boil. Cook for 10-12 minutes.
2. Meanwhile, cut the carrots into thin rounds and finely slice the Tropea spring onion.
3. In a wok with a drizzle of oil, stew the spring onion, then add the fresh peas and carrots. Cook gently without frying.
4. Add a clove of garlic reduced to a cream and stir.
5. Trim the violet asparagus: remove the tough part, slice the thicker part into rounds and add to the wok. Reserve the tips.
6. When the rice is ready, drain if necessary and transfer to a bowl.
7. Grate a generous amount of fresh ginger on a fine grater, using only the pulp.
8. Add the carrot greens, raw asparagus tips, and the rice to the wok. Mix.
9. Add the Merinda tomato cut into wedges, chili pepper to taste, and the Mediterranean tuna in pieces.
10. Adjust salt and serve.