Ingredients Jump to Instructions ↓

  1. 4 (6 ounce) cans tuna in water

  2. 2 cups cooked rice

  3. 1 lb fresh chicken liver

  4. 12 sprigs parsley , stems removed, chopped

Instructions Jump to Ingredients ↑

  1. Chop the parsley finely and transfer to a large mixing bowl.

  2. Bring a large pot of water to a boil. Drain the chicken livers in a sieve over the sink and rinse well. Drop into boiling water.

  3. Allow water to return just to a boil, then remove the pan from the heat and cover. Let the livers poach for five minutes. Drain well, rinse in cold water, chop in processor, and add to bowl with parsley.

  4. Drain tuna, add to mixture along with rice.

  5. Mix and mash until well combined. Fill storage containers and refrigerate for up to one week, or freeze in portions for up to three months. ?


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