- 250g cooked rice
- 1 piece of fresh red tuna
- 1 Hard boiled egg
- 1 garlic clove
- 1 jar Spherika Cuttlefish Ink
- Extra virgin olive oil
- Salt and pepper
- Boil rice. Rinse with cold water.and strain. Set aside.
- Dice tuna in small pieces. Season to taste with salt and pepper and sprinkle with Extra Virgin Olive Oil.
- Sauté cooked rice with oil, a garlic clove and Spherika ink to taste. Arrange dish as a timbale using a hoop and decorate with minced hard-boiled egg and oregano.